Juicy paprika-grilled chicken sliced over crisp leaves, avocado, apple, cucumber, sugar snap peas and cherry tomatoes, with a tangy honey-mustard yogurt dressing. 42g of protein a bowl in 30 minutes.
Lunch
30
Serves 2

A bowl has about 42g of protein and 8g of fibre for 405 calories. Most of the protein comes from the chicken breast, and most of the fat from the avocado.
Flatten the chicken. Chicken breasts are thick at one end and thin at the other, so the thin end dries out before the thick end is cooked. Flattening them to an even thickness means they cook through evenly and stay juicy.
A lighter dressing. Shop-bought creamy dressings are often high in fat and sugar. This one uses Greek yogurt, mustard and lemon, with a teaspoon of honey to balance the sharpness, and adds protein instead.
Why apple. Crisp apple adds sweetness, crunch and fibre, and goes well with chicken and mustard. Tossing it in lemon juice stops it browning.
Why it is tagged for blood sugar. With about 22g of carbohydrate, lots of protein and fibre, and no bread or pasta, this is a lunch unlikely to cause a sharp rise in blood sugar. For another chicken salad, try the healthy chicken Caesar salad or the chicken shawarma bowls.



















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