Chef Jason Parsons shares a healthy chicken perfect for lunch.

Lemon spiced chicken wrap and grilled avocado, pickled beetroot & goats cheese

Ingredients: 

• 2 whole chicken breast
• 1 red thai chili
• 2 lemon juiced and zested
• 1 avocado
• ½ cup diced cooked beets
• 2 tbsp Verjus (can sub white wine vinegar)
• 1 tsp toast caraway seeds
• ½ cup crumbled goat cheese
• 1 cup baby arugula
• ¼ cup sliced red onion
• 4 large tortilla wraps

Method: 

Mix the juice from one lemon and the zest from two lemons with the chicken breasts and finely chopped red thai chili. Allow to marinate for 30 minutes.

Grill until cooked through.

In a small pot, warm the Verjus and caraway seeds.

Once warm toss in the cooked diced beets and set aside to cool.

Peel and seed the avocado. Quarter and toss in the remaining juice from one lemon. Grill on a very hot grill and set aside to cool.

In a large bowl mix the arugula, pickled beets, red onion and goat cheese.

Lay evenly on four tortillas. Place a quarter of the grilled avocado on each and ½ a grilled chicken breast on each. Wrap and serve.

Courtesy of Jason Parsons
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