CookDiaries

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The avocados in this smoky, warm salad are highly nutritious, containing vitamin E, iron, potassium and niacin, along with heart-healthy monounsaturated fat

Ingredients:

• 3 tsp rapeseed oil
• 1 red pepper , deseeded and cut into thick strips
• 2 skinless chicken breast fillets , each cut into about six strips
• 2 garlic cloves , both peeled, one finely grated, one left whole
• 14 tsp dried oregano , plus a pinch
• 1 tsp smoked paprika
• 15g ground coriander
• 1 red onion , around 50g, thinly sliced
• 3 tbsp lime juice
• 1 avocado , halved and stoned, one half scooped out and sliced
• 400g can of black beans , drained
• 15g coriander , chopped
• 50g baby spinach

Directions:

• Heat 2 tsp oil in a large non-stick pan over a low heat, add the peppers then cover and cook for 10 mins until softened. Shake the pan a couple of times to move them about, but try not to lift the lid. Remove from the pan and set aside.
• Meanwhile, mix the chicken in a bowl with the remaining 1 tsp oil, grated garlic, ¼ tsp oregano, paprika and ½ tsp coriander. Toss the onion with 1 tbsp lime juice in a separate bowl and set aside.
• To make the dressing, scoop the unsliced halved avocado into a bowl with the whole garlic clove, pinch of oregano, 2 tbsp lime juice and 3 tbsp water and blitz with a hand blender until completely smooth. Alternatively, you can use a food processor.
• Return the pan of peppers to the heat and add the chicken, cover and cook for 5 mins until tender and cooked through. Tip the beans, quick-pickled onions and chopped coriander into the pan and mix well.
• Pile the spinach onto two plates and top with the chicken mixture. Spoon on the avocado dressing and top with the avocado slices. Serve while still warm.

Nutrition per serving:

• kcal554
• fat25g
• saturates3g
• carbs26g
• sugars0g
• fibre16g
• protein48g
• salt0.24g