Grilled Chicken with Creamy Avocado Dressing

Serves 4
Time 40 minutes + 24 hours marinating (if time permits)


4 chicken breasts

1 tsp Kashmiri chilli powder

1 tsp smoked paprika 

1 tsp ground ginger

1 tsp dried oregano

1 lemon, zest

2 tbsp avocado oil

1 clove garlic, microplaned 

Salt & pepper


Creamy Avocado Dressing:

½ cup sour cream

1 avocado 

1 lemon, juiced 

1 lime, juiced

1 tsp avocado oil



150g goats cheese, crumbled

4 baby cucumbers, sliced

3 tomatoes, cut into wedges

½ red capsicum, seeds removed and diced 

½ red onion, diced

½ tin chickpeas (approx 200g) 

1 lime, juiced 

1 bunch parsley, finely chopped 

1 bunch mint, finely chopped

1 bunch coriander, finely chopped 

3 spring onions, finely chopped

2 tbsp avocado oil 

1 lemon, juiced

Salt & pepper, to taste


Butterfly both chicken breasts, season with a pinch of salt and pepper. 

Stir all of the remaining ingredients for the chicken together to make a thick marinade. Coat both sides of the chicken in the marinade. Cover and marinate in the fridge for ideally 24 hours. 

Heat a grill pan over medium-high heat. Add chicken and grill for 5-6 minutes on each side or until cooked through and golden brown on both sides. 

Use a fork to combine all of the ingredients for the creamy avocado dressing until it’s smooth. Place in a serving bowl and set aside. 

Place all of the ingredients for the salad in a large bowl, crumble the goat’s cheese over the top and dress with salt, pepper, lemon juice, and avocado oil. 

Remove the from the grill pan and allow to rest for a few minutes. Serve with salad and creamy avocado dressing.