Grilled Chicken with Creamy Avocado Dressing
Serves 4
Time 40 minutes + 24 hours marinating (if time permits)
Ingredients
4 chicken breasts
1 tsp Kashmiri chilli powder
1 tsp smoked paprika
1 tsp ground ginger
1 tsp dried oregano
1 lemon, zest
2 tbsp avocado oil
1 clove garlic, microplaned
Salt & pepper
Creamy Avocado Dressing:
½ cup sour cream
1 avocado
1 lemon, juiced
1 lime, juiced
1 tsp avocado oil
Salad:
150g goats cheese, crumbled
4 baby cucumbers, sliced
3 tomatoes, cut into wedges
½ red capsicum, seeds removed and diced
½ red onion, diced
½ tin chickpeas (approx 200g)
1 lime, juiced
1 bunch parsley, finely chopped
1 bunch mint, finely chopped
1 bunch coriander, finely chopped
3 spring onions, finely chopped
2 tbsp avocado oil
1 lemon, juiced
Salt & pepper, to taste
Method
Butterfly both chicken breasts, season with a pinch of salt and pepper.
Stir all of the remaining ingredients for the chicken together to make a thick marinade. Coat both sides of the chicken in the marinade. Cover and marinate in the fridge for ideally 24 hours.
Heat a grill pan over medium-high heat. Add chicken and grill for 5-6 minutes on each side or until cooked through and golden brown on both sides.
Use a fork to combine all of the ingredients for the creamy avocado dressing until it’s smooth. Place in a serving bowl and set aside.
Place all of the ingredients for the salad in a large bowl, crumble the goat’s cheese over the top and dress with salt, pepper, lemon juice, and avocado oil.
Remove the from the grill pan and allow to rest for a few minutes. Serve with salad and creamy avocado dressing.