Pan-Seared Chicken with Bell Pepper, Avocado and Onion Salad

Ingredients

• Chicken Breast250 g
• Oil2 teaspoon (10 ml)
• Avocado1/2 count (120 g)
• Onion1/4 count (38 g)
• Olive Oil1 teaspoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Bell Pepper1 count (120 g)

Instructions

1. 1

   Step 1

   Place a pan over medium heat and spread the oil.

2. 2

   Step 2

   In the meantime, salt and pepper the chicken.

3. 3

   Step 3

   Once heated, cook both sides for 3-4 minutes over medium heat. Once done, set aside.

4. 4

   Step 4

   At the same time, cut the bell pepper into thin strips, julienne the onion and cut the avocado into wedges.

5. 5

   Step 5

   Remember to wash the onion in salted water to reduce bitterness.

6. 6

   Step 6

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

7. 7

   Step 7

   Serve the chicken and salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pan-Seared Chicken with Bell Pepper, Avocado and Onion Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.