Pan-Seared Chicken with Lettuce, Tomato, Avocado and Corn Salad

Ingredients

• Chicken Breast200 g
• Lettuce1 cup (35 g)
• Tomato1 count (130 g)
• Corn1/2 cup (75 g)
• Olive Oil2 teaspoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Oil2 teaspoon (10 ml)
• Avocado1/2 count (120 g)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot filled with boiling water for 10 minutes.

2. 2

   Step 2

   At the same time, place a pan over medium heat and spread the oil.

3. 3

   Step 3

   Salt and pepper the chicken.

4. 4

   Step 4

   Once heated, cook the chicken over medium heat for 4-5 minutes on both sides until done.

5. 5

   Step 5

   Next, shred the lettuce, slice the tomato and cut the avocado into wedges.

6. 6

   Step 6

   Place in a bowl along with the corn and season with lemon juice, olive oil and salt and pepper to taste.

7. 7

   Step 7

   Serve the pan-seared chicken with salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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