Turmeric Chicken Salad
Makes 3 Servings
Macros: 396 Cal, Fat 13g, Carbs 8g, Fibre 2g, Protein 53g
680 grams Chicken Breast (skinless, boneless)
1 1/2 tbsps Avocado Oil
1 1/2 tsps Turmeric
Sea Salt & Black Pepper (to taste)
3 cups Baby Spinach
1 1/2 cups Cherry Tomatoes
3/4 Cucumber (sliced)
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
Toss the chicken breast in the avocado oil, turmeric, salt and pepper. Transfer to the baking sheet and cook for 25 to 30 minutes or until the chicken is cooked through.
Divide the spinach, cherry tomatoes, and cucumber between plates. Top with the chicken and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavour: Top with your favourite dressing, a scoop of guacamole, some hummus, or additional vegetables.