Grilled Chicken and Avocado Salad
A winning chicken and avocado salad with a chilli and lime dressing.
Put the butternut squash into a small bowl with 2 tbsp water, cover and microwave for 3 minutes until soft. Leave to cool slightly then put into a liquidiser with the eggs and milk and blend until smooth.
Combine the flour, protein powder, baking powder, cinnamon and nutmeg in a large bowl and make a well in the centre. Add the egg mixture and whisk until smooth.
Melt the oil in a non-stick frying pan over a low to medium heat then pour in large spoonfuls of the batter. Cook for 2-3 minutes until bubbles start to form on the surface of the batter, then flip and cook for a further 1-2 minutes. Transfer the pancakes to a plate then top with a little more nutmeg and drizzle over the maple syrup.
• Quick and easy
A banging recipe from The Body Coach app!