Ingredients (Serves 4)
500g chicken breast
1 tbsp avocado oil
2 1/2 tsps sumac
1/2 tsp sea salt
1/2 tsp ground black pepper
6 vine-ripened tomatoes
1 medium-sized cucumber, deseeded and chopped
1 romaine lettuce, shredded
30g red onion, finely chopped
100g ripe avocado, diced
5g fresh mint leaves, finely chopped
5g fresh parsley, finely chopped
the grated zest and juice of 2 unwaxed lemons
4 tbsps extra virgin olive oil
1 tsp honey
Nutrition
Per Serving: 391 Calories, 13g Carbs, 33g Protein, 23g Fat
Preparation
Place the chicken into a large bowl. Add the avocado oil, 2 tsps sumac, sea salt and pepper. Stir well.
Place a large frying pan over a medium flame. Add the chicken and fry gently for 4 minutes, on each side. When the chicken is cooked through, transfer to a plate and slice.
Cut the tomatoes into quarters. Remove and discard the seeds and slice the tomato into strips. Add to a large bowl along with the cucumber, lettuce, red onion, avocado and herbs. Stir well.
Place the lemon juice, lemon zest, olive oil, remaining sumac and honey into a small bowl and stir well. Drizzle over the salad.