Lunch #03: Pete Evans Roast Chicken with rosemary, garlic and lemon

I have been wanting to make this dish for a while now. The chicken is a recipe from Pete Evans Family food cookbook. This is my adapted version of his recipe and the salad is my own creation. 

Ingredients Serves 1

1x 100g Skinless & Boneless Chicken breast fillet with My adapted recipe of Pete Evans roast chicken with rosemary, garlic and lemon *see new post for recipe (I use antibiotic free chicken breast fillet if available)

Side:

1 handful mixed leaves.

1 handful Carrot spirals

1 celery stalk chopped

1 handful walnuts

1/2 Avocado

1/2 lemon juiced

1 serve seedless green grapes

Method:

Make chicken according to adapted recipe.

Make salad while chicken is cooking

Use a spiralizer to spiral carrots (*if you don’t have one just grate it instead)

Chop Celery into bite size pieces.

Place mixed leaves down centre of plate, then top with carrot spirals

Serve grapes and walnuts in corners of the plate.

Cut chicken into 3 slices and sprinkle over lemon juice and place on top of mixed leaves.

Place a slice of avocado between each chicken slice and serve with celery on the plate.