Name: Try - Grilled Lemon & Herb Chicken Mediterranean Salad With Olives & Avocado And Rosemary Red Potatoes
Yield: 6
Ingredients: Ingredients:; Protein:; Chicken 600 g skinless chicken breast fillets;; 1 tbsp extra-virgin olive oil;; 2 tbsp fresh lemon juice;; 1 tsp dried oregano;; 1 tsp paprika;; 1 garlic clove, crushed;; black pepper to taste;; Carbs:; Potatoes 500–600 g red potatoes;; 1 tbsp extra-virgin olive oil;; 1 tsp rosemary or oregano;; black pepper to taste;; No added salt;; Salad:; 2 Lebanese cucumbers;; 3 large ripe tomatoes;; 1 red capsicum;; ½ small red onion;; 2 cups mixed salad leaves;; ½ cup fresh parsley;; 8–12 olives total;; 1 medium avocado, diced;; optional fresh basil or mint;; Dressing:; 2 tsp extra-virgin olive oil;; 1½ tbsp fresh lemon juice;; ½ tsp German mustard;; black pepper to taste;

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Ingredients

Protein

Chicken 600 g skinless chicken breast fillets;

1 tbsp extra-virgin olive oil;

2 tbsp fresh lemon juice;

1 tsp dried oregano;

1 tsp paprika;

1 garlic clove, crushed;

black pepper to taste;

Carbs

Potatoes 500–600 g red potatoes;

1 tbsp extra-virgin olive oil;

1 tsp rosemary or oregano;

black pepper to taste;

No added salt;

Salad

2 Lebanese cucumbers;

3 large ripe tomatoes;

1 red capsicum;

½ small red onion;

2 cups mixed salad leaves;

½ cup fresh parsley;

8–12 olives total;

1 medium avocado, diced;

optional fresh basil or mint;

Dressing

2 tsp extra-virgin olive oil;

1½ tbsp fresh lemon juice;

½ tsp German mustard;

black pepper to taste;

Steps

1. Flatten thick chicken breasts to an even thickness. Mix the chicken marinade ingredients, coat the chicken and refrigerate for 20–30 minutes.

2. Wash potatoes, leave skins on and cut into 2–3 cm chunks. Microwave or boil 8–10 minutes until just starting to soften. Drain, steam-dry, then toss with olive oil, rosemary/oregano and pepper.

3. Slice cucumber, cut tomatoes into wedges, slice capsicum and onion. Add salad leaves, parsley, olives and avocado. Keep chilled. Mix dressing separately.

4. Heat grill/barbecue to medium-high. Grill potatoes until golden and tender, turning occasionally. Grill chicken about 5–7 minutes per side, depending on thickness, until cooked through. Thickest part should reach 75°C.

5. Rest chicken for 5 minutes, then slice. Dress salad just before serving and serve with potatoes.
Portion guide for your fatty-liver plan
• Chicken: roughly 150–180 g cooked chicken for your serving.
• Potatoes: about 150 g cooked potatoes as a sensible starting portion for you.

Nutrition Facts

Calories

675kcal

33%
Fat

37g

56%
Saturated Fat

7g

35%
Carbohydrates

45g

15%
Fiber

8g

32%
Sugar

17g

34%
Protein

40g

80%
Cholesterol

110mg

36%
Sodium

100mg

4%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

For this meal, I’d suggest for Tony about ⅓ of a medium avocado for your portion. 🥑
That’s roughly 50–60 g of avocado.
You can have it alongside:
* 150–180 g cooked grilled chicken
* about 150 g cooked potatoes
* A generous serving of the salad
* 3–4 olives

• Salad: make the salad the largest part of your plate.
• Avocado: about 1/3 of the avocado for your portion.
• Olives: around 3–4 olives for your portion. Don't add extra salt.
• Dressing: use the modest amount specified because avocado and olives already contribute fat.
• Drink: water is an excellent choice, especially on a hot day.

The Andrew he can have more according to appetite.

Try - Grilled Lemon & Herb Chicken Mediterranean Salad With Olives & Avocado And Rosemary Red Potatoes

Ingredients

Ingredients

Protein

Carbs

Salad

Dressing

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Notes

Comments

Nutrition Facts