Pan-Seared Chicken with Tomato, Avocado and Carrot Salad

Ingredients

• Chicken Breast250 g
• Oil2 teaspoon (10 ml)
• Tomato1 count (130 g)
• Avocado1/2 count (120 g)
• Carrot1 medium (60 g)
• Olive Oil1 teaspoon (5 ml)
• Lemon Juice1 tablespoon (15 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 tomato into pieces, grate the carrot and cut the avocado into wedges. You can use cherry tomatoes if desired.

5. 5

   Step 5

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

6. 6

   Step 6

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