Chicken, baby spinach and beetroot salad - 9Kitchen
1. Heat a lightly oiled frying pan on high. Cook chicken for 4 minutes each side, until browned and cooked ...
Ingredients
- 2 chicken breast fillets (see tip)
- 150g baby spinach
- 425g can baby beetroot, drained, halved
- 400g can chickpeas, drained, rinsed
- 1 avocado, cut into 1cm cubes
- ¼ cup (60ml) extra virgin olive oil
- 2 tablespoons lemon juice
- kJ 2290, fat 37g, sat fat 8g
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