Spicy Chargrilled Chicken Breast with Bacon and Avocado ( Paleo, Gluten-Free)
PALEO II GLUTEN FREE II DAIRY FREE II SESAME FREE II NUT FREE II SOY-FREE II EGG FREE II FISH FREE II SHELLFISH FREE
Indulge in the joy of devouring a chargrilled chicken breast fillet paired with creamy avocado, crispy bacon, olives, and roasted tomatoes. The chicken breast is cooked to juicy perfection, locking in its natural flavours and a delightful smoky touch from the fajita spices I used in the marinade.
It’s a quick weekday meal that is high-protein and low-carb. It is also keto-friendly and paleo, and also a perfect gluten-free and dairy-free meal for anyone following a healthy diet.
Every bite brings together a mix of textures, blending the smoothness of avocado, the crunch of bacon, and the salty pop of olives with a fiery hit of spices. The roasted tomatoes add a sweet and tangy kick, giving off those Mediterranean vibes.
This dish really shows some bold flavours suitable for inclusive meals that suit everyone's taste buds, bringing you a delightful chicken salad recipe for dinner.
Notes on ingredients
Chicken & bacon
I use Organic chicken. It’s a highly sought-after option for health-conscious individuals and those concerned with animal welfare and environmental sustainability. It is raised without the use of antibiotics, hormones, or genetically modified organisms.
Furthermore, organic chicken farming practices prioritise using organic feed, free from pesticides and synthetic additives, contributing to a healthier and more nutritious product. Organic chicken benefits our well-being and supports a more sustainable and compassionate food system.
Buy soy-free meat here.
Olives
I used a garlic, herb, and lemon marinaded pack of olives—this is my idea of fast food. Black kalamata olives would work well with this recipe, too.
Sriracha sauce
Sriracha is a hot and tangy sauce originating from Thailand that is typically eaten with seafood or used as a dipping sauce. Made from a paste of chilli, garlic, vinegar, sugar and salt, sriracha gives savoury dishes a kick. It is also gluten-free too, but always check the label to be sure, as brands differ in the ingredients they use.
I used sriracha sauce to add flavour to the recipe; however, if you are not a spicy person and have a more delicate palette, then use a tsp of good quality ketchup like this one from Mr organic and a squeeze of lemon mixed with a tbsp of mayo.
Fajita seasoning
I marinated the chicken in fajita spice and garlic before I chargrilled it. If you prefer, you can use mixed dried herbs and lemon zest with some garlic instead. Always read the ingredients to ensure that the spice blends you are using are allergy-compliant.
Ingredients
Tips
You could also serve pasta, rice or a jacket potato with this recipe or jam it in a sandwich, but mash the avocado so all the ingredients don’t fall out.
Use other spices like cajun seasoning, mixed dried herbs with lemon & garlic, or harissa.
Use sun-blushed tomatoes if you prefer them to cherry tomatoes; they are really sweet and tangy and taste amazing.
You could use this meal for meal prep, cook some extra and save for lunch, you could create a delicious chicken salad recipe by adding some lettuce leaves, sprouted lentil seeds, or alfalfa, cucumber and voila, it's a really yummy lunch.
Use chicken thighs or turkey breast instead if you prefer.
FAQ’s
What’s the best way to get that perfect chargrill flavour on the chicken?
Ah, the secret to nailing that smoky, chargrilled perfection lies in your prep! Marinate your chicken breast in olive oil, lemon juice, garlic, and herbs for at least an hour before it hits the grill or use my spicy marinade in the recipe below. Make sure your grill is sizzling hot, and don’t be shy to let those grill marks form—it’s all about the sear!
Can I swap out bacon for another type?
Of course! If back bacon isn't your jam, feel free to sub in streaky bacon for a twist or turkey bacon if you’re watching the cals. Each type will add its own unique spin on the dish.
Any tips for keeping the avocado from browning?
Nobody likes a sad, brown avocado! To keep it gorgeously green, squeeze a bit of lemon or lime juice over the sliced avocado. Not only does it add a zesty flavour, but it also slows down the oxidation process, keeping your avo fresh and vibrant.
What kind of olives work best in this recipe?
Fancy a bit of Mediterranean flair? Go for Kalamata olives for their rich, fruity flavour. If you fancy something a bit punchier, green olives can add a nice tangy bite. Feel free to experiment with different types to see which tickles your taste buds the most!
How do I ensure my roasted cherry tomatoes burst with flavour?
It’s all in the roasting! Toss your cherry tomatoes in a mix of olive oil, salt, pepper, and a pinch of sugar to enhance their natural sweetness. Roast them until they’re just about bursting at the seams—this concentrates the flavour and adds a lovely, juicy component to your dish.
Other recipes you might likeChicken salad nourish bowl with Mediterranean flavours. View the recipe here.
Chicken noodles with kimchi. View the recipe here.
Sticky honey, sesame chicken wings. View the recipe here.
Makes 1 portion - 20 mins prep time
Step by Step
Recipe
1 chicken breast skinned and butterflied
Marinade
1 tsp fajita seasoning or dried mixed herbs
1 cloves garlic chopped
2 tbsp olive oil
pinch sea salt & black pepper
2 slices of bacon
1 small avocado
6 cherry tomatoes
1/4 red onion sliced
chilli flakes ( optional)
Sriracha sauce ( optional)
5 green or black olives
Method
Marinade the chicken with olive oil and herbs or fajita seasoning, adding salt, pepper, and garlic. You can leave this overnight or just cook it straight away.
Heat a griddle pan or grill on medium heat and cook the chicken on both sides for approximately 7 minutes each side. When you turn the chicken over, start cooking the bacon in the same pan.
Slice the avocado, red onion, olives and tomatoes.
Add the tomatoes to the grill or griddle pan for a few seconds, (any longer and they turn to mush.)
Once the tomatoes are done, the chicken and bacon will be ready.
Pile the olive mixture onto the chicken breast, serve with a sprinkle of chilli flakes and siracha, or try my homemade pesto here instead.
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