Silverbeet is full of magnesium, calcium and vitamin C. It’s excellent for bone health and a good source of fibre. Avocados are a healthy source of monounsaturated fats, needed for healthy skin and metabolism. Fat adds flavour and is satisfying, making us feel fuller for longer. The garlic can help to keep colds away.
Ingredients – Serves 2
2 chicken breasts
One bunch of silverbeet
1 1⁄2 tbsp olive oil
1 red onion, sliced into strips
3 garlic cloves
1⁄2 cup chicken broth or water
Pinch of sea salt
1⁄2 Avocado, cut into chunks
2 Tbsp salsa
1 Tbsp plain yoghurt (optional)
Whole grain tortillas, gluten free wraps or serve with 1/2 cup quinoa or brown rice
Rinse the silverbeet and dry with a towel or using a salad spinner. Pile the leaves one on top of the other and roll them up. Slice them into ribbons, including the stems if desired.
Heat the oil on medium and sauté onion and garlic until light brown, about 3 minutes. Slice the chicken into strips and add to pan. Once the chicken is cooked (about 5 minutes), add the chicken broth or water and salt. Add the silverbeet and stems, cooking until tender (another 5 minutes).
Warm the tortillas in the oven (2 minutes) or by laying them gently over the pan and placing the cover on to steam them (1 minute). Serve the dish with avocado and a dollop of salsa and yoghurt.
If you’re eating gluten free then you can either use gluten free tacos or swap tortillas for quinoa or brown rice.