Pan fried chicken breast with baby Spinach, Avocado and tomato salad

Ingredients

• Chicken breast (1-2 )
• Baby Spinach (1/4 of a bag)
• Sea salt (couple of grinds)
• Pepper (couple of grinds)
• Avocado (1)
• Small plum Tomatoes (hand full)
• Spring onions (2-3 )
• Lemon and lime (small squeeze)
• Olive oil over salad (small sprinkle)
• Corriander (hand full)

 

• Step 1
  Pan fry chicken breast in olive oil for 8 10mins until golden brown on both side
• Step 2
  Boil the baby Spinach for 3 mins
• Step
  Cut the Avocado into small pieces
  Cut the tomatoes into halves
  Cut the spring onions into small pieces
  Put altogether into a bowl adding the salt and pepper and lemon and lime juice and adding the cut Corriander and mix with a drizzle of olive oil.
• Step 4
  Plate the chicken and baby Spinach adding the salad

 

Nutrients

Carbohydrates (C) = 30g (17%)
Proteins (P) = 55g (31%)
Fats (F) = 41g (52%)
Calories (Cals) = 712 Cals