1⁄3 cup light soy sauce

1⁄4 cup vegetable oil

3 tablespoonsfuls of lemon pepper seasoning

2 garlic cloves, minced

1 kilogram of pork fat removed

Method

-Mix all marinade ingredients (light soy sauce, lemon, pepper seasoning, and garlic).

-Marinate pork for at least two hours.

-Remove from marinade and cook over medium-high heat on a greased grill

-After two minutes grilling on a side, rotate chops 45 degrees for even cooking

-Turn over when juices pool on upper surface and meat appears to be cooked half-way through

-Don’t grill the pork for more than 15 minutes

Chicken avocado salad is a fresh, nutritious meal that combines tender grilled chicken with creamy avocado and crisp vegetables.

It’s rich in protein, healthy fats, vitamins, and fiber, making it an excellent choice for lunch or a light dinner. The simple lemon dressing enhances the natural flavors without overpowering them.

Ingredients

• 2 boneless, skinless chicken breasts
• 2 ripe avocados, diced
• 4 cups mixed salad greens (lettuce or  spinach)
• 1 cup cherry tomatoes,
• 1 cucumber, sliced
• ½ small red onion, thinly sliced
• ¼ cup fresh  parsley, chopped (optional)
• 2 tablespoons olive oil
• 1 tablespoon lemon or lime juice
• Salt and black pepper, to taste

Preparation

-Season the chicken breasts with salt and black pepper, then grill or pan-fry over medium heat for 6–8 minutes per side, or until fully cooked.

-Allow the chicken to rest for a few minutes before slicing.

-In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and chopped herbs.

-Gently add the diced avocado to the salad to avoid mashing it.

-In a small bowl, whisk together the olive oil, lemon or lime juice (if using), salt, and black pepper to make the dressing.

-Add the sliced chicken to the salad, drizzle with the dressing, and toss gently until everything is evenly coated.

-Serve immediately as a healthy main course, or pair it with crusty bread or whole-grain crackers for a more filling meal.