Salad with chicken, brown rice and avocado
Lunch
530 kcal
Prep time: 13 min Protein 43 · Fat 18 · Carbs 45
Ingredients
- chicken breast: 1 fillet, about 140 g
- cooked brown rice: 3/4 cup, about 110 g
- avocado: 1/2 pc, about 45 g
- salad: 1 large bowl, about 150 g
Instructions
- Measure out the cooked grain or legumes and the protein.
- Chop the vegetables and herbs.
- Assemble in a bowl, add the dressing and toss before serving.
Nutrition
530 kcal
Protein 43 g
Fat 18 g
Carbs 45 g
No common allergens
Swaps
- The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.
- If you're cutting carbs, replace half the grain with vegetables 150-200 g.
- Avocado can be swapped for olive oil 10 g or nuts 15 g.
- If you need less fat, swap it for cucumber/greens and leave out the oil.
- Vegetables can be swapped for any non-starchy vegetables at the same weight.