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.
Ingredients
- Chicken Breast350 g
- Tomato150 g
- Cucumber100 g
- Bell Pepper100 g
- Olive Oil2 tbsp
- Bell Pepper100 g
- Balsamic Vinegar1 tbsp
- Salt0.3 tsp
- Black Pepper0.1 tsp
- Mixed Greens150 g
- Avocado1 medium
Instructions
- 1Step 1
Step 1: Pat chicken breast dry and season generously with salt and pepper.
- 2Step 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.
- 3Step 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.
- 4Step 4
Step 4: In a large bowl, combine mixed greens, diced tomato, cucumber, bell pepper, and sliced avocado.
- 5Step 5
Step 5: Drizzle the salad with balsamic vinegar.
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