Try - Grilled Lemon & Herb Chicken Mediterranean Salad With Olives & Avocado And Rosemary Red Potatoes
Serves 3 • Warm/hot-day meal • Fatty-liver-friendly portion guidance
Ingredients
Ingredients
Protein
Carbs
Salad
Dressing
Steps
1
1. Flatten thick chicken breasts to an even thickness. Mix the chicken marinade ingredients, coat the chicken and refrigerate for 20–30 minutes.
2
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
3. Slice cucumber, cut tomatoes into wedges, slice capsicum and onion. Add salad leaves, parsley, olives and avocado. Keep chilled. Mix dressing separately.
4
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
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.
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
Per serving. If servings isn't set, the recipe counts as 4.
-
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.
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.
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