As much as I made a conscious effort to eat fairly healthily, I don’t like to label food as healthy or not healthy. I am not shy to admit that I am obsessed with wicked wings from KFC and the Quarter Pounder from McDonald’s. A similar obsession also extends to chia seeds pudding, quinoa flakes porridge and salad. For me, it’s all about eating with moderation – a practice that is passed down to me from my parents.
For the past few days, I have been working on a couple party nibbles recipes for an upcoming brand collaboration and you know what this means? Fun recipe testing and TASTING! 😀
Whenever I overindulged in the snacking department, I felt like a lighter meal afterwards. And that’s how this delicious tasting salad came about. It was inspired by a recipe I’ve found here, tweaked based on the ingredients I had on hand.
{I love a fair amount of garlic in my food, so it’s no surprise I went a little crazy with the grated garlic ha!}
{When there’s avocado in my salad, I know it’s going to be winner. Who’s with me on this? ;)}
Ingredients
- 1 Tbsp sweet paprika
- 1 tsp dried chilli flakes
- 1 tsp salt
- 5 grinds of freshly milled black pepper
- 1 tsp dried thyme/ 2 sprigs of fresh thyme (broken into smaller pieces)
- 2 cloves of garlic, grated
- 1 1/2 Tbsps cooking oil
- 500g chicken breast fillets
- 125g green beans, steamed or microwaved with a Tbsp of water for a minute (I like them to be on the crunchy side)
- 1 avocado, cubed
- 2 Tbsps lime juice
- 1 long red chilli, deseeded & finely chopped
- 1 spring onion (scallion), finely sliced
Instructions
- In a large mixing bowl, add paprika, chilli flakes, salt, black pepper, thyme, garlic and cooking oil. Whisk until well combined with a fork. Add chicken breasts and toss to coat them with the marination. If time permits, allow the chicken to marinate for at least 30 minutes in the fridge. If you're time poor, it is okay to let them marinate a little, while waiting for the griddle pan to heat up to the extent the chicken breasts sizzle as soon as they touch the pan. Then, turn the heat to low and grilled the chicken breasts on both sides until cooked through, turning only once. Once they are cooked, transfer them to an aluminum foil and seal it tightly.
- While waiting for the chicken breasts to rest, prepare the green beans. I chose to microwave them because it was easier and faster. You can also steam them if you like. Keep warm.
- Then mix the cubed avocado with lime juice and red chilli. Set aside.
- Slice the chicken breasts and serve them on beans and avocado. Sprinkle with spring onion and drizzle the salad with the resting juice. Enjoy!
And now on to my giveaway below….
Speaking of some of my favourite breakfast food above, Australian Made, a non-for-profit-organisation, would like to treat ONE Fuss Free Cooking reader to an amazing giveaway – The Muesli – Classic – 5kg (RRP $106.50). It is all natural, 50% nut & seeds, as well as 97% sugar free! All you have to do is to tell me:
What’s your favourite thing to eat for breakfast?
(Healthy or not, just hit me up in the comment box below! *wink*)
The entry is open to all Australian residents only, aged 14 years and over. It will be open from 12:01 am Australian Eastern Standard Time (“AEST”) on Wednesday 22 October 2014 and will continue until 5:00 pm AEST on Monday 27 October 2014 (only 6 days entry period!). Please visit here for detailed Terms & Conditions.
Please note that this is not a sponsored post. The giveaway prize will be shipped directly by the sponsor to the winner.
My fav breakfast at the moment is so easy and very filling even though it might seem otherwise
24 roasted almonds, 2 dried dates and about a tablespoon of sultanas, oh and coffee, of course!
So simple, and quick and I’m right to go to the gym and ready for morning tea by 10:30…
That sounds delicious, Sally! It will take me a lot of discipline to stop at the 24th roasted almonds. I have this problem of “once you pop you can’t stop” situation with roasted almond, they are too addictive.
That chicken looks seriously so incredible… my mouth is just watering look at it! I definitely need to make this recipe. Great photography too!
Thanks Thalia, you’re lovely as usual. 🙂 I hope you will like the recipe.
Looks delicious as per usual! 🙂
Favourite breakfast currently is definitely a ‘parfait’ – blueberry chia pudding / vanilla yoghurt / HM granola (with walnuts and quinoa, and all that jazz) – so good!
Thanks a tonne for holding this giveaway!
Thanks for your kind words, Angel! 🙂 Parfait is definitely a good one to have for breakfast, it’s so easy to make and it tastes and look amazing! I am obsessed with chia pudding too. 🙂
My favourite would have to be poached eggs on sourdough with avocado (yes avocado with anything makes for a winner!) and maybe a little ranch dressing on top.. Yum
Toasted bagel with avocado, smoked salmon and capers.
I’d love to say it was fruit, chia and yoghurt… but really it’s good old bacon and eggs on toast.
Irish pancakes 🙂