Recipe 04 – Chicken Breast with Baby Spinach

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


  • 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



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