A quick & easy, nutritious lunch or light supper.
- Preheat a chargrill to medium-high. Spray with oil. Season the chicken. Cook for 6 minutes each side or until cooked through. Transfer to a plate and set aside for 5 minutes to rest. Thinly slice.
- Meanwhile, place the avocado, yoghurt and lime juice in a bowl. Use a stick blender to blend. Season.
- Combine the cabbage and apple in a bowl. Divide avocado mixture among two 600ml jars.
- Top each with cabbage mixture, tomato, half the spinach, carrot, remaining spinach and chicken. Top with coriander.