Grilled Chicken and Avocado Salad
A winning chicken and avocado salad with a chilli and lime dressing.
Preheat the oven to 200ºC. Lay the salmon on a baking tray, season with salt and pepper and roast for 10-15 minutes, or until cooked through. Timing will depend on the thickness of the fillet.
Meanwhile heat the oil in a saucepan. Add the carrot, onion and leek, and fry gently for 8-10 minutes until softened. Add the lentils and a splash of water, cook for 5 minutes then remove from the heat and stir through the parsley and crème fraîche. Season to taste and serve with the roasted salmon.
A banging recipe from The Body Coach app!