This quick to prep recipe is packed full of veges so you know you're getting plenty of vitamins, minerals and fibre. Combined with avocado for healthy fats and chicken for your protein, it's a nutritious meal that will fill you up.

Serves: 4
Prep time: 10 mins
Cook time: 15 mins

INGREDIENTS

For the salad:

• ½ head iceberg lettuce, shredded
• 1 avocado
• ½ cucumber, peeled
• ¼ cup (25g) walnuts
• 2 tsp lemon juice
• A dozen basil leaves, torn

For the Chicken:

• 2 chicken breast fillets (around 150g each)
• 1 tbsp olive oil
• 1 tbsp mustard
• 1 tbsp honey

For the Sauce:

• 3 tbsp yoghurt
• 1 tbsp mayonnaise
• 1 garlic clove, minced

METHOD

Place the iceberg lettuce into a large bowl. Add torn basil leaves and mix. Divide between 2 serving bowls.

Season the chicken fillets with salt and rub with olive oil. Heat a dry pan and fry the chicken for 5 minutes on each side.

In the meantime, mix the mustard and honey. Add half the sauce to the top of the fillets, then turn and cook for another 1.5 minutes. Repeat on the other side. Once cooked, cool slightly and chop.

Cut the avocado flesh into cubes, and drizzle with lemon juice. Peel and slice the cucumber.

Prepare the garlic sauce by mixing all the sauce ingredients — season with salt and pepper.

Top salads with the chopped chicken, avocado, cucumber, and walnuts. Pour over the garlic sauce, and serve.

Image / Exceed Nutrition