Maple-Glazed Chicken, Avocado and Asparagus Salad

Recipe makes 2 servings

Ingredients:

For the chicken:
2 boneless chicken breasts (approx. 7oz/200g each)
1 Tbsp olive oil
1 Tbsp maple-flavored sugar-free syrup (such as Lakanto)
1 tsp Dijon mustard
½ tsp garlic powder
¼ tsp dried parsley
Salt and freshly ground black pepper, to taste

For the salad:
1 ripe but firm avocado
8 fresh asparagus spears
½ Tbsp olive oil (for grilling vegetables)
Juice of ½ lime
A few fresh mint leaves (for garnish)
½ lime, cut into wedges (for serving)

Instructions:

In a small bowl, whisk together the olive oil, maple-flavored syrup, Dijon mustard, garlic powder, dried parsley, salt, and pepper.

Place the chicken breasts in a shallow dish or zip-top bag and coat with the marinade.

Let rest for at least 10-15 minutes at room temperature (or up to 2 hours in the fridge for deeper flavor).

Snap off the woody ends of each asparagus spear. Rinse and pat dry.

Slice the avocado in half and remove the pit. Carefully peel each half and slice into thick wedges.

Brush all slices lightly with olive oil to prevent sticking and browning during grilling.

Heat a grill pan or outdoor grill over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until fully cooked and lightly charred on the outside.

Once done, transfer to a plate, cover lightly with foil, and let rest for 5 minutes before slicing.

While the chicken is resting, grill the asparagus spears for 3-4 minutes, turning occasionally, until tender-crisp with light grill marks.

Then place the avocado wedges on the grill and cook for just 30-60 seconds per side. Remove carefully and set aside.

In a large shallow bowl or plate, layer the grilled asparagus. Arrange the sliced chicken breast over the top. Gently place grilled avocado wedges on and around the meat.

Drizzle with fresh lime juice and garnish with mint leaves. Serve with lime wedges on the side.

Nutritional breakdown per serving  (2 servings)

572 Calories
65g Protein
30g Fat
6.5g Fiber
11g Total Carbs
3g NET Carbs