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Grilled Chicken with Sweet Potato and Avocado Salad
Grilled Chicken with Sweet Potato and Avocado Salad

Grilled Chicken with Sweet Potato and Avocado Salad
A balanced paleo-friendly lunch with grilled chicken, sweet potatoes, and a refreshing avocado salad.
Grilled Chicken with Sweet Potato and Avocado Salad

Provides a good balance of protein, healthy fats, and carbohydrates to support energy levels for cycle training.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 300
    g
     sweet potato
  • 1
    item
     avocado
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 100
    g
     mixed greens
  • 100
    g
     cherry tomatoes
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Grilled Chicken with Sweet Potato and Avocado Salad
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the chicken breast with salt and black pepper.
  3. Grill the chicken for about 6-7 minutes on each side until fully cooked.
  4. Peel and cube the sweet potato, then boil until tender, about 10 minutes.
  5. In a bowl, combine mixed greens, cherry tomatoes, and sliced avocado.
  6. Add boiled sweet potato cubes to the salad.
  7. Drizzle olive oil and lemon juice over the salad and toss gently.
  8. Slice the grilled chicken and serve on top of the salad.
Nutrition Per Serving 800 g Per 100g
Energy 575 kcal 72 kcal
Protein 40 g 5.0 g
Fibre 12 g 1.5 g
Salt 2 g 0.3 g
Sugar 8 g 1.0 g
Carbohydrates 45 g 5.6 g
Fat 30 g 3.8 g
  • 200
    g
     chicken breast
  • 300
    g
     sweet potato
  • 1
    item
     avocado
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 100
    g
     mixed greens
  • 100
    g
     cherry tomatoes
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the grill to medium-high heat.

Season the chicken breast with salt and black pepper.

Grill the chicken for about 6-7 minutes on each side until fully cooked.

Peel and cube the sweet potato, then boil until tender, about 10 minutes.

In a bowl, combine mixed greens, cherry tomatoes, and sliced avocado.

Add boiled sweet potato cubes to the salad.

Drizzle olive oil and lemon juice over the salad and toss gently.

Slice the grilled chicken and serve on top of the salad.

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