Avocado is healthy and delicious. Here are some of the nutrients in a single 3.5-ounce (100-gram) serving:

• Vitamin K: 26% of the daily value (DV)
• Folate: 20% of the DV
• Vitamin C: 17% of the DV
• Potassium: 14% of the DV
• Vitamin B5: 14% of the DV
• Vitamin B6: 13% of the DV
• Vitamin E: 10% of the DV

Chicken and avocado is a wonderful combination. Try this fantastic and tasty lunch salad, which is full of vitamins.

All my recipes are for two servings.

If you cook just for yourself, you can either do the recipe as it is and have a lovely meal for the next day too, or you can choose to use half of the amount of the ingredients in the recipe.

If you cook for four people, you can double everything except the spices. With spices it is best to taste how much is needed. Always taste while you cook. It is the only way to learn how much you want of each spice!

• 6 chicken inner fillets
• 2 tbsp olive oil
• 1 fresh rosemary sprig
• ½ cup (120 ml) chicken broth
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 avocado
• 1 lemon
• 1 teaspoon lemon pepper (try to find the salt-free brand)
• 10 cherry or mini plum tomatoes
• 1 teaspoon fresh rosemary leaves
• 10 big strawberries

How to prepare:

Choose a non-stick pan and cook the chicken fillets on medium-high heat with oil for 2 minutes. Lower the heat to medium. Turn the fillets. Add a rosemary sprig in the pan. Rosemary gives a wonderful flavor to the chicken. Cook the other side of the chicken fillets for 3 minutes. Add the broth. Let simmer for 3 minutes.

If you would use breast fillet, which is thicker than inner fillet, you only need 2 fillets. Let simmer for an extra 4 minutes.

Sprinkle salt and chili powder on the chicken. Take the pan off the stove. Remove the rosemary branch. Cut the chicken fillets into 1-inch (2,5 cm) slices. Sprinkle lovely thyme on the slices.

Cut the avocado in half, remove the stone, and use a spoon to get the avocado off the skin, then slice the avocado. Divide the avocado slices between two plates. Sprinkle juice of half a lemon and add lemon pepper. Wash the tomatoes and cut into halves. Add the tomatoes to the salad. Add the chicken slices. Cut the other half of the lemon into wedges and add to the plates. Decorate with strawberries and rosemary leaves.