WARM CHICKEN AND AVOCADO SALAD

This is a popular go-to recipe in our family. Even better, our children make it for us. It’s a great meal to boost your protein levels and will keep you feeling full for longer, too.

Serves2 Prep15mins Cook 25 mins

PERSERVING 367cals PROTEIN 43g CARBS 5g FAT 19g FIBRE 3g

2 skinless chicken breast fillets

(each around 150g/5½oz)

Sea salt and freshly ground black pepper 2 slices of Parma ham or prosciutto 2 Little Gem lettuces, trimmed and leaves separated

½ a small avocado, peeled, stoned and sliced (around 60g/2¼oz prepared weight) 12 cherry tomatoes, halved 1 heaped tbsp mixed seeds (around

12g/¼oz) 5g (¹/8oz) grated Parmesan (optional) 4tsp extra-virgin olive oil 2tsp balsamic vinegar, ideally the

thick variety Preheat the oven to 200°C/fan 180°C/ gas 6 and line a baking tray with non stick baking paper or foil.

Season the chicken breasts on both sides with a little salt and ground black pepper, then wrap each one with a slice of Parma ham or prosciutto. Place on the baking tray and roast for 20-25 minutes, or until cooked through.

Leave to rest for about 5 minutes.

Tear the lettuce leaves and divide between two shallow bowls or plates and arrange the avocado and tomatoes on top.

Slice the chicken breasts and place one on top of each salad. Sprinkle with the mixed seeds and Parmesan, if using. Drizzle with the oil and balsamic vinegar, season with more ground black pepper and serve.

COOK’S TIP

If making without the Parmesan, you can reduce the calories by 11 per serving.