Comida de la nevera
Juicy Skillet Chicken with Avocado Broccoli Salad
Chicken breasts are seasoned with cumin, garlic and smoked paprika, briefly browned, then gently finished off the heat under a closed lid. Avocado, cucumber, broccoli and pistachio yogurt make a cool, crunchy salad that turns the juicy chicken into a balanced dinner.
What you'll need.
- 2 chicken breasts
- Salt and freshly ground black pepper, to taste
- ½ tsp ground cumin
- ½ tsp dried garlic
- 1 tsp smoked paprika
- 1 tbsp cooking oil
- 150 ml warm water
- 1 avocado, sliced
- 2 cucumbers, sliced
- 200 g broccoli, finely chopped
- 40 g pistachios, chopped
- 3 tbsp yogurt
- 1 tsp mustard
How to make it.
- Season the chicken with salt, pepper, cumin, dried garlic and smoked paprika.
- Heat the oil and fry the chicken for 4 minutes on one side.
- Turn the chicken, add the warm water and cook for 4 minutes more, then switch off the heat and leave covered for 15 minutes without opening.
- Combine the avocado, cucumbers and broccoli in a bowl.
- Mix the pistachios, yogurt and mustard with salt and pepper, dress the salad and serve with the sliced chicken.
My tips.
Do not lift the lid during the 15-minute rest because the trapped heat finishes cooking the chicken. For a nut-free dressing, replace the pistachios with toasted seeds.
Good to know.
Can I use chicken thighs?
Yes. Boneless thighs work well and stay especially juicy.
Can I prepare the salad ahead?
Prepare the vegetables ahead, but add avocado and dressing just before serving.
How do I check the chicken?
Cut the thickest part and ensure it is fully cooked and juicy.
Prep 20 min · Cook 23 min · Total 43 min · Serves 4
Nutrition.
~480 kcal · Protein 46 g · Fat 25 g · Carbs 16 g (approximate, calculated automatically)
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