Ingredients:

For the Grilled Chicken:

• 2 chicken fillets
• 3 eggs
• 1 onion (chopped)
• 3 cloves of garlic (minced)
• Mushrooms (about 150g, sliced)
• 1 tomato (diced)
• 1 chili pepper (finely chopped)
• 1 teaspoon paprika
• 2 tablespoons mayonnaise
• Cheese (grated, about 50g)
• Olive oil (for cooking)
• Salt and pepper (to taste)

For the Salad:

• 1 broccoli head (steamed or blanched)
• 1 tomato (sliced)
• 1 avocado (sliced)
• Salad mix (a handful of greens like arugula, spinach, or lettuce)

For the Balsamic Mustard Sauce:

• 1 teaspoon mustard (Dijon recommended)
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• Salt and pepper (to taste)
• Parsley (for garnish)

Instructions:

Step 1: Preparing the Chicken

1. Season the chicken fillets: Rub both chicken fillets with salt, pepper, and paprika. Let them sit for about 10 minutes to allow the flavors to penetrate the meat.
2. Cook the eggs: Boil the eggs in a pot for about 8-10 minutes. Once done, peel them and chop into small pieces.
3. Sauté the vegetables: Heat olive oil in a pan over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened. Add the mushrooms, chili pepper, and diced tomato to the pan. Stir and cook until the mushrooms release their moisture and everything is lightly browned.
4. Cook the chicken fillets: In the same pan, add a bit more olive oil if necessary and sear the chicken fillets on medium-high heat for 4-5 minutes per side, or until fully cooked and browned on the outside. Make sure the internal temperature of the chicken reaches 165°F (75°C) to ensure it’s cooked through.
5. Add the filling: Once the chicken is cooked, top each fillet with the sautéed vegetable mixture and sprinkle grated cheese on top. Cover the pan and let the cheese melt for about 2 minutes.

Step 2: Preparing the Salad

1. Blanch or steam the broccoli: Steam or blanch the broccoli for 3-5 minutes until bright green and tender but still crisp. Set it aside to cool.
2. Assemble the salad: On a plate, arrange the salad mix, sliced avocado, sliced tomato, and the cooled broccoli. This fresh salad will complement the rich flavors of the grilled chicken.

Step 3: Preparing the Balsamic Mustard Sauce

1. Mix the sauce: In a small bowl, whisk together the balsamic vinegar, mustard, olive oil, salt, and pepper until the mixture emulsifies into a smooth dressing.
2. Drizzle the dressing: Drizzle the balsamic mustard sauce over the salad and sprinkle with freshly chopped parsley for garnish.

Step 4: Serve

1. Plate the chicken: Place the grilled chicken fillets on a plate next to the salad.
2. Garnish: Add the chopped boiled eggs on top of the salad or alongside the chicken as a garnish for added richness.

Nutritional Facts (Per Serving):

• Calories: 430 kcal
• Protein: 35 grams
• Carbohydrates: 15 grams
• Fat: 25 grams
• Fiber: 7 grams
• Sodium: 480 mg
• Cholesterol: 180 mg

Frequently Asked Questions (FAQs):

1. Can I substitute mayonnaise in the chicken filling?
Yes, you can substitute mayonnaise with Greek yogurt or sour cream for a lighter option. If you want a richer flavor, you can use cream cheese instead.

2. Can I use other vegetables in the salad?
Absolutely! You can add cucumbers, bell peppers, or even roasted vegetables like sweet potatoes or carrots to the salad. Feel free to get creative based on what you have in your fridge.

3. Is it necessary to steam the broccoli?
Steaming the broccoli helps to soften it slightly while retaining its nutrients. However, if you prefer raw broccoli, you can skip the steaming step for a crunchier texture.

4. Can I grill the chicken instead of pan-frying?
Yes, grilling the chicken on an outdoor grill or indoor grill pan will add a smoky flavor. Just make sure to monitor the cooking time and ensure it reaches an internal temperature of 165°F (75°C).

5. What kind of cheese is best for this recipe?
You can use any semi-hard cheese like cheddar, gouda, or mozzarella. If you prefer a sharper flavor, try using Parmesan or Swiss cheese.

Tips for Making the Perfect Grilled Chicken with Avocado Salad:

1. Marinate the chicken: For even more flavor, marinate the chicken fillets in olive oil, garlic, paprika, and lemon juice for at least 30 minutes before cooking. This will make the meat more tender and flavorful.
2. Don’t overcook the chicken: Overcooked chicken can become dry and tough. Keep an eye on the cooking time and use a meat thermometer to check when the internal temperature reaches 165°F (75°C).
3. Use ripe avocados: Ensure that the avocados you use are perfectly ripe. They should be slightly soft to the touch but not mushy. This will give the salad a creamy texture.
4. Adjust the spice level: If you’re not a fan of spicy foods, you can reduce the amount of chili pepper or omit it entirely. For a spicier kick, consider adding a dash of cayenne pepper or hot sauce.

Storage Tips:

• In the fridge: Store any leftover chicken fillets and salad separately in airtight containers in the refrigerator. The chicken will stay fresh for up to 3 days, while the salad (without the dressing) can last for 1-2 days.
• Reheating: To reheat the chicken, place it in a microwave-safe dish and heat on medium power for 1-2 minutes, or until warmed through. Alternatively, you can reheat it in a pan over medium heat for a few minutes.
• Salad storage: It’s best to store the salad without the dressing to prevent it from becoming soggy. Store the dressing in a separate container and add it just before serving.
• Freezing: The chicken fillets can be frozen for up to 3 months. Let them cool completely before placing them in a freezer-safe container or bag. When ready to eat, thaw overnight in the refrigerator and reheat.

Conclusion:

Grilled chicken fillet with avocado salad and balsamic mustard sauce is a delightful meal that strikes the perfect balance between health and flavor. The juicy, well-seasoned chicken pairs wonderfully with the freshness of the avocado and salad greens, while the balsamic mustard sauce adds a tangy and savory note. This recipe is easy enough for a weekday meal but also elegant enough for special occasions. Plus, it’s customizable — feel free to swap in your favorite vegetables or spices to suit your taste.

Give this recipe a try, and you’ll have a nutritious and flavorful dish that’s sure to become a favorite in your household! Whether you’re looking for a quick weeknight meal or a dish to impress your guests, this grilled chicken fillet with avocado salad is a must-have in your repertoire.

Grilled Chicken Fillet with Avocado Salad and Balsamic Mustard Sauce

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• Author: Olivia
• Total Time: 1hr

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Description

Grilled chicken fillet with avocado salad and a balsamic mustard sauce is a delicious, healthy, and satisfying meal. Combining lean chicken with fresh vegetables and a flavorful sauce, this dish makes for a perfect lunch or dinner. The dish offers an array of textures and flavors — from the tender chicken to the creamy avocado and crisp salad mix. It’s also packed with nutrients, making it a great option for a balanced, nutritious meal. This recipe is easy to prepare, ideal for busy weeknights or when you want to impress your guests with a wholesome dish. Let’s dive into the details!

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Ingredients

Scale 1x2x3x

For the Grilled Chicken:

• 2 chicken fillets
• 3 eggs
• 1 onion (chopped)
• 3 cloves of garlic (minced)
• Mushrooms (about 150g, sliced)
• 1 tomato (diced)
• 1 chili pepper (finely chopped)
• 1 teaspoon paprika
• 2 tablespoons mayonnaise
• Cheese (grated, about 50g)
• Olive oil (for cooking)
• Salt and pepper (to taste)

For the Salad:

• 1 broccoli head (steamed or blanched)
• 1 tomato (sliced)
• 1 avocado (sliced)
• Salad mix (a handful of greens like arugula, spinach, or lettuce)

For the Balsamic Mustard Sauce:

• 1 teaspoon mustard (Dijon recommended)
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• Salt and pepper (to taste)
• Parsley (for garnish)

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Instructions

Step 1: Preparing the Chicken

1. Season the chicken fillets: Rub both chicken fillets with salt, pepper, and paprika. Let them sit for about 10 minutes to allow the flavors to penetrate the meat.
2. Cook the eggs: Boil the eggs in a pot for about 8-10 minutes. Once done, peel them and chop into small pieces.
3. Sauté the vegetables: Heat olive oil in a pan over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened. Add the mushrooms, chili pepper, and diced tomato to the pan. Stir and cook until the mushrooms release their moisture and everything is lightly browned.
4. Cook the chicken fillets: In the same pan, add a bit more olive oil if necessary and sear the chicken fillets on medium-high heat for 4-5 minutes per side, or until fully cooked and browned on the outside. Make sure the internal temperature of the chicken reaches 165°F (75°C) to ensure it’s cooked through.
5. Add the filling: Once the chicken is cooked, top each fillet with the sautéed vegetable mixture and sprinkle grated cheese on top. Cover the pan and let the cheese melt for about 2 minutes.

Step 2: Preparing the Salad

1. Blanch or steam the broccoli: Steam or blanch the broccoli for 3-5 minutes until bright green and tender but still crisp. Set it aside to cool.
2. Assemble the salad: On a plate, arrange the salad mix, sliced avocado, sliced tomato, and the cooled broccoli. This fresh salad will complement the rich flavors of the grilled chicken.

Step 3: Preparing the Balsamic Mustard Sauce

1. Mix the sauce: In a small bowl, whisk together the balsamic vinegar, mustard, olive oil, salt, and pepper until the mixture emulsifies into a smooth dressing.
2. Drizzle the dressing: Drizzle the balsamic mustard sauce over the salad and sprinkle with freshly chopped parsley for garnish.

Step 4: Serve

1. Plate the chicken: Place the grilled chicken fillets on a plate next to the salad.
2. Garnish: Add the chopped boiled eggs on top of the salad or alongside the chicken as a garnish for added richness.

• Prep Time: 15mins
• Cook Time: 45mins