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High-Protein Pan-Seared Chicken with Summer Salad

High-Protein Pan-Seared Chicken with Summer Salad

Ingredients (Serves 1)

Chicken Breast350 g
Olive Oil2 tbsp
Mixed Greens150 g
Tomato150 g
Cucumber100 g
Bell Pepper100 g
Avocado1 medium
Balsamic Vinegar1 tbsp
Salt0.3 tsp
Black Pepper0.1 tsp

Instructions

1
Step 1: Pat chicken breast dry and season generously with salt and pepper.
2
Step 2: Heat olive oil in a large non-stick skillet over medium-high heat. Add chicken breast and sear for 8-10 minutes per side, or until cooked through and golden brown. Remove from pan and let rest for a few minutes before slicing.
3
Step 3: While chicken cooks, prepare the salad: Wash and drain mixed greens. Dice the tomato, cucumber, and bell pepper. Halve, pit, and slice the avocado.
4
Step 4: In a large bowl, combine mixed greens, diced tomato, cucumber, bell pepper, and sliced avocado.
5
Step 5: Drizzle the salad with balsamic vinegar.
6
Step 6: Slice the cooked chicken breast and arrange it over the salad. Serve immediately.
High-Protein Pan-Seared Chicken with Summer Salad
Featured Recipe
Dinner
17 min
Medium
High Protein
Quick Meal
High Protein

High-Protein Pan-Seared Chicken with Summer Salad

A substantial and quick dinner featuring perfectly pan-seared chicken breast served alongside a vibrant, fresh summer salad with creamy avocado.

17 min
1 servings
MEDIUM
Dinner
17 min
Medium
High Protein
Nutrition Facts
1220
Calories
114g
Protein
42g
Carbs
63g
Fat
🎉
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Ingredients

Servings:
1
Main Ingredients1
  • Chicken Breast350 g
Vegetables & Herbs3
  • Tomato150 g
  • Cucumber100 g
  • Bell Pepper100 g
Pantry Staples5
  • Olive Oil2 tbsp
  • Bell Pepper100 g
  • Balsamic Vinegar1 tbsp
  • Salt0.3 tsp
  • Black Pepper0.1 tsp
Additional Items2
  • Mixed Greens150 g
  • Avocado1 medium

Instructions

  1. 1
    Step 1

    Step 1: Pat chicken breast dry and season generously with salt and pepper.

  2. 2
    Step 2

    Step 2: Heat olive oil in a large non-stick skillet over medium-high heat. Add chicken breast and sear for 8-10 minutes per side, or until cooked through and golden brown. Remove from pan and let rest for a few minutes before slicing.

  3. 3
    Step 3

    Step 3: While chicken cooks, prepare the salad: Wash and drain mixed greens. Dice the tomato, cucumber, and bell pepper. Halve, pit, and slice the avocado.

  4. 4
    Step 4

    Step 4: In a large bowl, combine mixed greens, diced tomato, cucumber, bell pepper, and sliced avocado.

  5. 5
    Step 5

    Step 5: Drizzle the salad with balsamic vinegar.

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