Name: Cajun Chicken & Avocado Burger with Baby Spinach Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ (142 g) pkg baby spinach; 0.681 kg chicken breasts, boneless skinless; 3 tomatoes; 6 whole grain buns or rolls; balsamic vinegar; black pepper; coriander, ground; cumin, ground; Dijon mustard; extra virgin olive oil; oregano, dried; paprika; salt; virgin coconut oil

Cajun Chicken & Avocado Burger with Baby Spinach SaladCajun Chicken & Avocado Burger with Baby Spinach Salad — a 30-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 avocados

1 ½ (142 g) pkg baby spinach

0.681 kg chicken breasts, boneless skinless

3 tomatoes

6 whole grain buns or rolls

balsamic vinegar

black pepper

coriander, ground

cumin, ground

Dijon mustard

extra virgin olive oil

oregano, dried

paprika

salt

virgin coconut oil

Instructions

Heat a grill pan, outdoor grill, or skillet over medium heat.

In a small bowl, prepare cajun rub by mixing together cumin, coriander, paprika, oregano, salt, and pepper.

Slice chicken in half horizontally to form thin fillets. Rub with spice mixture on all sides.

Coat grill or bottom of skillet with oil. Add chicken fillets and cook until golden brown and cooked through, 2-3 minutes per side.

In a medium bowl, prepare dressing by whisking together oil, vinegar, Dijon, salt, and pepper.

Wash and dry spinach. Save a small handful of leaves for the burgers; add the rest to bowl with dressing and toss to coat.

Wash and slice tomatoes into rounds. Halve and pit avocados; thinly slice while still in skin and scoop out.

Toast buns on grill/skillet.

To serve, spread some Dijon on buns. Top with remaining spinach leaves, chicken, and slices of tomato and avocado. Serve with spinach salad on the side. Enjoy!

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