Chicken, broccoli & beetroot salad with avocado pesto
Indulge in a flavorful blend of tender chicken, crisp broccoli, and earthy beetroot, topped with creamy avocado pesto. Perfect for a wholesome and satisfying meal.
Ingredients:
- 250g thin-stemmed broccoli
- 2 tsp avocado oil
- 3 skinless chicken breasts
- 1 red onion, thinly sliced
- 100g bag watercress
- 2 raw beetroots (about 175g), peeled and julienned or grated
- 1 tsp nigella seeds
- small pack basil
- 1 avocado
- ½ garlic cloves, crushed
- 25g walnut halves, crumbled
- 1 tbsp avocado oil
- juice and zest 1 lemon
Instructions:
- Boil a large pot of water, put in the broccoli and cook for 2 minutes. Remove and rinse under cold water. Preheat a grill pan, mix the broccoli with half a teaspoon of rapeseed oil and grill for 2-3 minutes, flipping occasionally, until slightly charred. Set aside to cool. Coat the chicken with the remaining oil and season. Grill for 3-4 minutes on each side or until fully cooked. Let it cool down, then slice or shred into large pieces.
- Now, prepare the pesto. Separate the basil leaves, saving a handful for garnish. Place the remaining leaves in the food processor bowl. Add the avocado flesh, garlic, walnuts, oil, 1 tablespoon of lemon juice, 2-3 tablespoons of cold water, and seasoning to the food processor. Blend until smooth, then transfer to a small dish. Drizzle the rest of the lemon juice over the sliced onions and let sit for a few minutes.
- Arrange the watercress on a large serving platter. Combine with the broccoli and onions, toss with the lemon juice they were marinated in. Top with beetroot, without mixing it in, and the chicken. Sprinkle with the reserved basil leaves, lemon zest, and nigella seeds. Serve with the avocado pesto.
Summary:
- Calories: 1272 kcal
- Fat: 33 g
- Protein: 197 g
- Carbs: 41 g
- Potassium: 4423 mg
- Magnesium: 352 mg