Chicken with Avocado and Tomato Salad

Ingredients

• Chicken Breast200 g
• Avocado1/2 count (120 g)
• Tomato1/2 count (65 g)
• Olive Oil1 tablespoon (10 ml)
• Oregano1/4 tablespoon (1 g)
• Basil4 count (2 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Heat half of the oil in a pan over medium-high heat. While heating, season the chicken with salt and pepper.

2. 2

   Step 2

   Once heated, add to the pan and cook for 4-6 minutes per side. Remove when desired doneness is reached and slice it.

3. 3

   Step 3

   Meanwhile, make the salad. Shred the lettuce, the tomato into small pieces and peel the avocado.

4. 4

   Step 4

   Optional: You can add mushrooms and/or garlic powder or chopped.

5. 5

   Step 5

   Season the salad with the remaining oil, lemon juice, oregano and salt and pepper to taste.

6. 6

   Step 6

   Serve the chicken with avocado salad on a plate. Add basil.

7. 7

   Step 7

   You can replace the lemon juice with vinegar.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Avocado and Tomato Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.