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Baked Chicken with Tomaotes, Avocado and Spinach Salad

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: chicken, midweek, quick, summer
Servings: 4
Calories: 380kcal
Author: erinoneillapd


  • 500 grams Chicken breast skinless
  • Salt and pepper to taste
  • 2 tsp Paprika
  • 2 punnets Cherry tomatoes halved
  • 1 Lime juiced
  • ½ Red onion finely diced
  • 4 cups Baby spinach
  • tsp Extra virgin olive oil


  • Preheat the oven to 180 degrees Celcius and line a baking tray with non-stick paper
  • Season your chicken breasts with salt, pepper and paprika to taste. Place them to one side of the baking tray and spread your cherry tomatoes across the other side. Bake the chicken and cherry tomatoes together in the oven for 30 minutes or until the chicken is cooked through.
  • In the meantime, add the avocado, lime juice and red onion together in a mixing bowl. Season with a pinch of salt and pepper. Mash the mix together with a fork until it forms a creamy consistency.
  • Toss the baby spinach with the extra virgin olive oil.
  • Plate the baby spinach, and then top with the baked chicken. Top with the avocado mix and roasted tomatoes. Enjoy!


Calories 380
Fibre 9g
Protein 38g
Fat 20g
Saturated fat 4g
Sodium 95mg