Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A protein-packed bowl over leaves.
Equipment: Griddle or frying pan
Measures and names
Ingredients
- 2 chicken breasts, sliced and grilled
- 100 g feta, crumbled
- Salad leaves, cucumber and cherry tomatoes
- ½ avocado, sliced
- 2 tbsp mixed seeds
- 3 tbsp olive oil and lemon (dressing)
- Handful of mint
Method
- Season the chicken and griddle for 6–7 minutes each side, until cooked through with no pink inside. Rest, then slice.
- Arrange the leaves, cucumber, tomatoes and avocado in bowls.
- Top with the warm chicken and crumbled feta.
- Whisk the olive oil and lemon juice and drizzle over.
- Scatter with the mixed seeds and torn mint, and season with black pepper — feta brings the salt.
Swaps and tips
Build it in a jar (dressing at the bottom, leaves on top) for a packed lunch that stays crisp.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 52 g | 5 g | 5 g | 48 g | 660 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
