Pan-Seared Chicken Salad with Seasonal Vegetables
Tender pan-seared chicken breast served over a bed of fresh, crisp seasonal vegetables with a simple lemon-herb dressing, offering a light yet satisfying high-protein lunch.
Ingredients
- Chicken Breast150 g
- Bell Pepper50 g
- Tomatoes80 g
- Cucumber50 g
- Red Onion10 g
- Bell Pepper50 g
- Olive Oil15 ml
- Lemon15 ml
- Oregano2 g
- Salt1 g
- Pepper0.5 g
- Lettuce80 g
- Parsley5 g
Instructions
- 1Step 1
Pat the chicken breast dry and season with salt and pepper (2 minutes).
- 2Step 2
Wash and chop the lettuce, bell pepper, tomatoes, cucumber, and red onion into bite-sized pieces (8 minutes).
- 3Step 3
Heat 5ml of olive oil in a pan over medium-high heat (1 minute).
- 4Step 4
Add the chicken breast and sear for 5-6 minutes per side, or until cooked through (12 minutes total).
- 5Step 5
While the chicken cooks, prepare the dressing: whisk together the remaining 10ml olive oil, lemon juice, oregano, chopped parsley, salt, and pepper in a small bowl (2 minutes).
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