15-Min Carb-Conscious Chicken Nourish Bowls

Nutrition per serve

Ingredients

• 5g mint and garlic seasoning
• 300g free-range chicken breast fillet
• 1pcs lemon
• 5g ground sumac
• 50ml green goddess dressing
• 200g kaleslaw mix
• 50g baby spinach leaves
• 1bunch dill
• 1pcs avocado
• 50g feta
• 1pcs olive oil
• 5ml honey
• 10ml extra virgin olive oil

Method

1. Step 1 — Season chicken
   Check your avocado is ripe before starting this recipe (see cooking tip). Combine the mint and garlic seasoning and a drizzle of olive oil in a large bowl and season with salt and pepper. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the seasoned oil and turn to coat.
2. Step 2 — Cook chicken
   Heat a medium frypan over medium-high heat. Cook the chicken, turning regularly, for 4-8 mins until golden and cooked through. Juice half the lemon and cut the remaining half into wedges. Combine 1 tsp sumac, 2 tsp lemon juice*, 1 tbs water and 1 tsp honey in a bowl, then drizzle over the chicken and turn to coat. Remove from the pan and rest for 3 mins.
3. Step 3 — Toss salad
   Meanwhile, combine the green goddess dressing and 2 tsp extra virgin olive oil in a large bowl and season with salt and pepper. Add kaleslaw mix and spinach and toss to coat.
4. Step 4 — Get ready to serve
   Pick the dill sprigs, discarding the stems. Cut the avocado into wedges. Slice the chicken. Divide the salad, avocado and chicken among bowls and drizzle with any resting juices. Crumble over the feta, scatter with the dill and a pinch of sumac*. Serve with the lemon wedges.
5. Step 5 — ...
   You're all done in 15 minutes! Now it's time to enjoy your meal.
6. Step 6 — ...
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Allergens

Soy, Sulphites, Milk