Not me pretending I'm on an island all work week long :). This recipe is bursting with flavor, micronutrients, and of course... protein. I love to mix up my salad recipes according to what's in season and this salad does not disappoint. Don't forget to tag me if you try it!
Makes: 1 serving
Macros per serving: ( 31 P / 31 C / 9 F )
Ingredients:
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4 ounces chicken breast
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1/2 tablespoon walkers wood jerk seasoning
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50g fresh mango, diced
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60g black beans
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1/4 cup fresh pico de gallo
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1 red bell pepper, sliced
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1 head romaine
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1/2 avocado (about 50 grams)
Directions:
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Marinade chicken in jerk seasoning for 20 minutes, up to 8 hours.
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Preheat the oven to 425.
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Bring a grill pan to medium/high heat and spray with cooking oil.
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Add chicken, sliced red bell pepper and avocado (face down).
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Cook for 3 -4 minutes and then flip chicken over, and cover.
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Remove avocado and set aside. Place your pan with chicken and peppers in the oven.
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Cook at 425 for 6 minutes and then remove. Set aside.
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Combine salad ingredients in a large bowl, top with chicken, avocado, and peppers, and enjoy!