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Le Chaudron recipe
Bowl céto poulet avocat
Keto chicken avocado bowl
⏱ 25 minServes 2Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
300 g (11 oz)chicken breast
2very ripe avocados
200 g (7 oz)fresh spinach
150 g (5 oz)cherry tomatoes
60 g (2 oz)feta cheese
30 g (1 oz)walnuts
2 tbspvirgin olive oil
1 tbsplemon juice
1 tspwhole-grain mustard
- 300 g (11 oz) chicken breast
- 2 very ripe avocados
- 200 g (7 oz) fresh spinach
- 150 g (5 oz) cherry tomatoes
- 60 g (2 oz) feta cheese
- 30 g (1 oz) walnuts
- 2 tbsp virgin olive oil
- 1 tbsp lemon juice
- 1 tsp whole-grain mustard
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Season the chicken on both sides. Take it out of the fridge 10 minutes before cooking.
- Heat the griddle over high heat (220°C / 430°F). Oil it lightly with a paper towel.
- Cook the chicken 5 minutes per side until golden and firm. Rest 5 minutes.
- Meanwhile, thickly slice the avocados. Halve the cherry tomatoes.
- Wash and spin-dry the spinach. Roughly break up the walnuts by hand.
- Slice the cooled chicken thinly against the grain.
- Make the dressing: whisk the mustard, lemon juice, salt and pepper, then the olive oil.
- In 2 large bowls, arrange the spinach, chicken, avocado, tomatoes and crumbled feta. Dress and top with walnuts.
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