Chicken Breast Vegetable Salad with Avocado

Here’s a delicious and nutritious Chicken Breast Vegetable Salad with Avocado recipe. It’s packed with fresh veggies, creamy avocado, and tender chicken breast, making it a perfect light yet satisfying meal. Ready in just 20 minutes!
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Prep Time10 minutes
Cook Time10 minutes
Servings2

Ingredients
  

For the Salad:

  • 2 chicken breasts cooked and sliced or shredded
  • 4 cups mixed greens e.g., spinach, arugula, or lettuce
  • 1 avocado sliced or diced
  • 1 cup cherry tomatoes halved
  • 1 cucumber sliced
  • 1 bell pepper sliced, any color
  • 1/4 red onion thinly sliced
  • 1/4 cup crumbled feta cheese optional
  • 2 tablespoons pumpkin seeds or nuts optional, for crunch

For the Dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice or lime juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic minced
  • Salt and pepper to taste

Instructions
 

Step 1: Cook the Chicken

  • Season the chicken breasts with salt, pepper, and a pinch of paprika or garlic powder.
  • Grill, pan-sear, or bake the chicken for 6-8 minutes per side until fully cooked. Let it rest for 5 minutes, then slice or shred.

Step 2: Prepare the Vegetables

  • In a large salad bowl, add the mixed greens as the base.
  • Top with cherry tomatoes, cucumber slices, bell pepper, red onion, and avocado.

Step 3: Add the Chicken

    • Place the sliced or shredded chicken breast on top of the vegetables.
    • Sprinkle with crumbled feta cheese and pumpkin seeds (if using).
    • Step 4: Make the Dressing
    • In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.

    Step 5: Toss and Serve

    • Drizzle the dressing over the salad just before serving.
    • Toss gently to combine all ingredients, or serve as a composed salad without tossing.
    • Serve immediately and enjoy!

    Notes

    Tips

    • Use chicken Breast for a quicker option.
    • Add other veggies like shredded carrots, corn, or radishes for extra flavor and texture.
    • For a creamy twist, add a dollop of Greek yogurt or tahini to the dressing.
    • Store leftovers (without dressing) in an airtight container in the fridge for up to 1 day.
    This Chicken Breast Vegetable Salad with Avocado is fresh, flavorful, and perfect for a quick, healthy meal! 🥗🍗🥑

    Swahili Biriani Recipe

    Here’s a full recipe for Swahili Biriani that can be prepared in 45 minutes. Swahili Biriani is a flavorful and aromatic rice dish popular along the East African coast, especially in Kenya and Tanzania. It’s a one-pot meal with layers of spiced meat and fragrant rice.
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    Prep Time15 minutes
    Cook Time30 minutes
    Total Time45 minutes
    Servings4

    Ingredients
      

    For the Meat

    • 500 g chicken beef, or goat meat (cut into pieces)
    • 2 medium onions thinly sliced
    • 3 tomatoes chopped
    • 2 tablespoons biriani masala or garam masala
    • 1 teaspoon turmeric powder
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1 teaspoon chili powder adjust to taste
    • 1 teaspoon ginger-garlic paste
    • 1 cup plain yogurt
    • 2 tablespoons cooking oil
    • Salt to taste
    • 1 cup water

    For the Rice:

    • 2 cups basmati rice washed and soaked for 15 minutes
    • 4 cups water for boiling rice
    • 1 cinnamon stick
    • 3 cardamom pods
    • 3 cloves
    • 1 bay leaf
    • 1 teaspoon salt

    For Layering:

    • 1 large potato peeled and sliced into thin rounds, optional
    • 1/4 cup fried onions for garnish
    • Fresh coriander or parsley chopped, for garnish
    • 2 tablespoons ghee or butter optional

    Instructions
     

    Step 1: Prepare the Meat

    • Heat oil in a large pot over medium heat. Add the sliced onions and sauté until golden brown.
    • Add the ginger-garlic paste and stir for 1 minute until fragrant.
    • Add the meat pieces and cook until they are lightly browned.
    • Stir in the chopped tomatoes, biriani masala, turmeric, cumin, coriander, chili powder, and salt. Cook for 5 minutes until the tomatoes soften.
    • Add the yogurt and mix well. Cook for another 5 minutes, allowing the flavors to blend.
    • Pour in 1 cup of water, cover the pot, and let the meat simmer on low heat for 15-20 minutes until tender. Set aside

    Step 2: Cook the Rice

    • In a separate pot, bring 4 cups of water to a boil. Add the soaked basmati rice, cinnamon stick, cardamom pods, cloves, bay leaf, and salt.
    • Cook the rice until it is 70% done (slightly undercooked). Drain and set aside.

    Step 3: Layer the Biriani

    • In a large pot, layer the cooked meat at the bottom.
    • Add a layer of sliced potatoes (optional) over the meat.
    • Spread the partially cooked rice evenly over the meat and potatoes.
    • Sprinkle fried onions and fresh coriander or parsley on top.
    • Drizzle ghee or butter over the rice for extra flavor (optional).

    Step 4: Steam the Biriani

    • Cover the pot with a tight-fitting lid or aluminum foil to trap the steam.
    • Cook on low heat for 10-15 minutes to allow the flavors to meld and the rice to fully cook.

    Step 5: Serve

    • Gently fluff the biriani with a fork to mix the layers slightly.
    • Serve hot with a side of kachumbari (fresh tomato and onion salad) or a cooling raita.

    Tips

    • For a richer flavor, marinate the meat in yogurt and spices for 30 minutes before cooking.
    • Adjust the spice levels to suit your taste.
    • You can add vegetables like carrots or peas for extra nutrition.
    • Enjoy your delicious Swahili Biriani in just 45 minutes! 🍛

    Baby Cassava Puree Recipe

    Here’s a full recipe for a healthy Baby Cassava Puree blended with milk. This recipe is simple, nutritious, and perfect for introducing solids to your baby. Cassava is a great source of carbohydrates and energy, while milk adds calcium and creaminess.
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    Prep Time10 minutes
    Cook Time20 minutes
    Total Time28 minutes

    Ingredients
      

    • 1 medium cassava peeled and cut into small chunks
    • 1/2 cup whole milk or formula milk/breastmilk for younger babies
    • 1/4 cup water for boiling
    • Optional: A pinch of cinnamon or nutmeg for added flavor, suitable for older babies

    Instructions
     

    Step 1: Prepare the Cassava

    • Peel the cassava thoroughly and cut it into small chunks. Remove any fibrous parts or hard cores.
    • Rinse the cassava chunks under cold water to remove any dirt or residue.

    Step 2: Boil the Cassava

    • Once the cassava is cooked, drain any excess water and let it cool slightly.
    • Transfer the cassava chunks to a blender or food processor.
    • Add 1/2 cup of milk (or formula/breastmilk) to the blender.
    • Blend until smooth and creamy. If the puree is too thick, add a little more milk or water to achieve the desired consistency.

    Step 4: Serve

    • Pour the puree into a baby bowl and let it cool to room temperature.
    • For added flavor, you can sprinkle a tiny pinch of cinnamon or nutmeg (optional and only for older babies).
    • Serve immediately and store any leftovers in an airtight container in the refrigerator for up to 2 days.

    Notes

    Tips

    • Always ensure the cassava is fully cooked and soft to avoid choking hazards.
    • Use breastmilk or formula milk for younger babies to make the puree more familiar and nutritious.
    • Introduce this puree in small portions to check for any allergic reactions.
    • Avoid adding sugar or salt, as these are not recommended for babies under 1 year.
    This Cassava Puree is a wholesome and energy-packed meal for your little one. Enjoy watching your baby explore new flavors! 🍼