1 skinless chicken breasts, diced
63g tenderstem broccoli
1/4 red onion, sliced
1/4 avocado, de-stoned and sliced
1/2 beetroot, peeled and grated
25g salad bag
Salt and pepper to taste
1/2 tsp olive oil
1. Add boiling water to a boiling pan and cook the broccoli for 2-3 minutes. Drain and add to a frying pan with 1tbsp of olive oil. Cook with salt and pepper for 3 minutes and place to the side.
2. Keep the pan on a medium heat and add the remaining olive oil. Cook the chicken in salt and pepper in the pan for 5 minutes until cooked through.
3. Pour the bag of salad in a big bowl and toss in the shredded beetroot and onion.
4. Separate the salad mix between the four bowls, then top with the avocado, chicken and broccoli, then serve.