Chargrilled chicken with risoni salad and avocado
- 19.10.2020
- 2 283
Need a super-healthy meal to serve friends This chicken and avo salad is made to order!
Recipe «Chargrilled chicken with risoni salad and avocado» presented in category Recipes / Salads, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg Kent pumpkin, deseeded, peeled, cut into 3cm pieces, Olive oil spray, 200g dried risoni pasta, 3 single chicken breast fillets, 1/2 avocado, halved, stone removed, peeled , 2 tbsp chopped fresh basil, 2 tbsp fresh lime juice, 1/4 cup continental parsley leaves .
Ingredients:
- 1kg Kent pumpkin, deseeded, peeled, cut into 3cm pieces
- Olive oil spray
- 200g dried risoni pasta
- 3 single chicken breast fillets
- 1/2 avocado, halved, stone removed, peeled
- 2 tbsp chopped fresh basil
- 2 tbsp fresh lime juice
- 1/4 cup continental parsley leaves
Instructions
- Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin on the lined tray and spray with olive oil spray. Season with pepper. Bake for 1 hour or until tender.
- Meanwhile, cook the risoni in a medium saucepan of salted boiling water following packet directions or until al dente. Drain.
- Place a frying pan over medium-high heat. Lightly spray both sides of the chicken with olive oil spray. Cook for 4-5 minutes each side or until cooked through. Set aside for 5 minutes to rest. Thinly slice across the grain.
- Place the avocado, basil and lime juice in the bowl of a food processor and process until smooth.
- Combine the pumpkin, risoni and parsley in a large bowl. Divide among serving bowls. Top with chicken and drizzle over the avocado mixture to serve.