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Ingredients
- ½ cup (125g) chimichurri sauce (see sauce recipe in this pack)
- 4 skinless chicken thighs
- 1 tbsp. olive oil
- 1 head of romaine lettuce, chopped
- 2 tomatoes, sliced
- ½ red onion, sliced
- 2 avocados, sliced
- handful fresh parsley, to serve
Prep Time:
20
Minutes
Directions
Cook Time:
10
Minutes
- Place 4 tablespoons of the chimichurri sauce into a zip-loc bag along with the chicken thighs. Set aside to marinate for 20 minutes. Keep the remaining sauce to use as a dressing.
- Heat the olive oil in a grill pan or skillet over medium-high heat and cook the chicken thighs for 4-5 minutes each side until golden and cooked through. Slice the cooked chicken into strips.
- Divide the lettuce leaves, tomatoes, onion and avocado between 4 bowls. Top each bowl with one chicken thigh and drizzle over with the remaining chimichurri sauce. Garnish with parsley leaves to serve.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
