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Cajun Chicken & Avocado Burger with Baby Spinach Salad.

  • 1
  • ½ (142 g) pkg
    baby spinach
  • 0.227 kg
    chicken breasts, boneless skinless
  • 2
    gluten-free buns or rolls
  • 1
    balsamic vinegar
    black pepper
    Dijon mustard
    extra virgin olive oil
    virgin coconut oil
  • 1
    Heat a grill pan, outdoor grill, or skillet over medium heat.
  • 2
    In a small bowl, prepare cajun rub by mixing together cumin, coriander, paprika, oregano, salt, and pepper.
    ¼ tsp cumin
    ¼ tsp coriander
    ¼ tsp paprika
    ⅛ tsp oregano
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 3
    Slice chicken in half horizontally to form thin fillets. Rub with spice mixture on all sides.
  • 4
    Coat grill or bottom of skillet with oil. Add chicken fillets and cook until golden brown and cooked through, 2-3 minutes per side.
    about 1 tbsp virgin coconut oil
  • 5
    In a medium bowl, prepare dressing by whisking together oil, vinegar, Dijon, salt, and pepper.
    1 ½ tbsp extra virgin olive oil
    ½ tbsp balsamic vinegar
    ⅛ tsp Dijon mustard
    1 pinch salt
    1 pinch black pepper
  • 6
    Wash and dry spinach. Save a small handful of leaves for the burgers; add the rest to bowl with dressing and toss to coat.
    ½ (142 g) pkg baby spinach
  • 7
    Wash and slice tomato into rounds. Halve and pit avocado; thinly slice while still in skin and scoop out.
    1 tomato
    1 avocado
  • 8
    Toast buns on grill/skillet.
    2 gluten-free buns or rolls
  • 9
    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!