45g protein, 29g fat, 22g carbs
3g organic butter, ghee or coconut oil
3 chicken drumsticks (or use 180g vegetarian chicken replacement)
1/2 tsp dried herbs or spice e.g. paprika,
rosemary, oregano, Italian seasoning,
juice of 1/2 a lemon
75g mixed lettuce leaves
75g cucumber, sliced
1 medium sized vine tomato, sliced
80g tinned sweetcorn, drained
15ml balsamic vinegar
1) Preheat oven to 180˚C / 350˚F. Place the chicken on a baking tray. Season with salt and pepper and herbs or spices. Oven bake the chicken for 10 minutes, then turn over and cook for a further 15-20 minutes. Use a skewer to check that the chicken is cooked. The juices will run clear
from the chicken when thoroughly cooked.
2) Slice the avocado and sprinkle over the lemon juice to prevent the avocado flesh from turning brown.
3) Arrange the chicken and salad ingredients on a plate and top with balsamic vinegar. Serve.