Baked Chicken with Tomatoes, Avocado & Spinach Salad
6 ozs Chicken Breast
Sea Salt & Black Pepper (to taste)
1 tsp Paprika
1 cup Cherry Tomatoes (halved)
1 Avocado (peeled and pitted)
1 Lime (juiced)
2 tbsps Red Onion (finely diced)
2 cups Baby Spinach
2 tbsps Extra Virgin Olive Oil
1/4 Lemon (juiced)
Amount per serving
1Preheat oven to 350oF (177oC) and line a baking sheet with parchment paper.
2Season your chicken breasts with sea salt, black pepper and paprika to taste. Place them to one side of the baking sheet. Spread your cherry tomatoes across the other side of the baking sheet. Bake the chicken and the cherry tomatoes together in the oven for 30 minutes or until chicken is cooked through.
3In the mean time, place avocado, lime juice and red onion together in a mixing bowl. Season with a pinch of sea salt and pepper. Mash with a fork until a creamy consistency forms.
4Toss spinach with olive oil and lemon juice.
5Plate the spinach, and then serve baked chicken over top. Top with guacamole and roasted tomatoes. Enjoy!