Chicken With Tomatoes, Avocado, Peas and Mint

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Whisk the oil, lime juice and some seasoning together in a shallow dish. Add the chicken breasts, turn to coat, then leave to marinate for 15-30 minutes.
  • Meanwhile, preheat the oven to 400°F Roast the tomatoes in a non-stick roasting tin for 4-5 minutes, until the skins just burst. Remove from the oven and cut into small sprigs. Set aside.
  • Drop the peas into a pan of salted boiling water, bring back to the boil, then drain. Refresh under cold water and drain well. Set aside.
  • Scatter the lettuce, arugula, mint and scallions over 4 plates.
  • Heat a non-stick griddle or frying pan over a high heat until smoking hot, then reduce the heat to medium. Cook the chicken for 6-8 minutes each side, until cooked through. Slice and place on the salad.
  • Halve, stone and peel the avocado, then slice over the salad. Add the tomatoes and scatter with the peas.
  • Whisk the dressing ingredients together, season and spoon over the salad. Serve immediately.
Advertisement