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1 lb chicken thighs, boneless
1 clove garlic, smashed and chopped
1 avocado
1 handful kale, coarsely chopped
1 handful spinach, coarsely chopped
8 cherry tomatoes, quartered
1 oz red onion, chopped
1 can canelli beans, rinsed
4 tablespoons olive oil
4 tablespoons lemon juice
1 tablespoons lime juice
salt and pepper

Heat 1 tablespoon of olive oil in a pan over medium heat. Add the garlic and cook for 1 minute. Season the chicken with salt and pepper on both sides and drizzle with olive oil. Add chicken to pan with 1 tablespoon lemon juice. Cook chicken on both sides until completely cooked, about 20 minutes.

In a large bowl, smash avocado to a rough paste. Add 3 tablespoons lemon juice, 1 tablespoon lime juice and 2 tablespoons olive oil. Mix in the kale until coated.Mix in the spinach till coated. Add the remaining ingredients and mix till coated.

In a plate, place salad first then top with chicken.