CARBS 33% / PROTEIN 33% / FATS 33%

Chicken with roast potato, asparagus and avocado

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Asparagus - 171g
Vegetable oil - 1 tsp
White potato - 320 g
Chicken breast - 320 g
Avocado - 149 g
Salt - 1.5 tsp


  1. Preheat oven to 180C
  2. Cut potato into chunks, place in baking tray, drizzle over most of the oil and season with salt, bake for 50 minutes, turning half way
  3. Heat a non-stick pan with remaining oil, add thinly sliced chicken. Fry for 10 minutes, stirring frequently
  4. Add asparagus spears and cover. Cook for a further 5 minutes
  5. Serve chicken and sweet potato together with avocado and season with salt