Name: Pan-Seared Chicken Breast with Large Garden Salad and Red Wine Vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 250 g Chicken breast, skinless and boneless; 5 ml Olive oil, for frying; 100 g Mixed salad greens; 50 g Cucumber; 100 g Red bell pepper; 75 g Cherry tomatoes; 15 ml Olive oil; 15 ml Red wine vinegar; 5 g Dijon mustard; 2 g Garlic powder; 2 g Salt; 1 g Black pepper

Pan-Seared Chicken Breast with Large Garden Salad and Red Wine Vinaigrette

Low-CarbHigh-ProteinMain DishQuick MealSalad

Ingredients (12)

Ingredient	Qty	Cal	P	C	F
Chicken breast, skinless and boneless	250 g	285	53g	0g	7g
Olive oil, for fryingest. 10% oil absorption	5 ml	4	0g	0g	1g
Mixed salad greens	100 g	16	1g	3g	0g
Cucumber	50 g	6	0g	1g	0g
Red bell pepper	100 g	26	1g	6g	0g
Cherry tomatoes	75 g	14	1g	3g	0g
Olive oil	15 ml	121	0g	0g	14g
Red wine vinegar	15 ml	3	0g	0g	0g
Dijon mustard	5 g	3	0g	0g	0g
Garlic powder	2 g	7	0g	2g	0g
Salt	2 g	0	0g	0g	0g
Black pepper	1 g	3	0g	1g	0g

Ingredients (12)

Ingredient	Qty	Cal	P	C	F
Chicken breast, skinless and boneless	250 g	285	53g	0g	7g
Olive oil, for fryingest. 10% oil absorption	5 ml	4	0g	0g	1g
Mixed salad greens	100 g	16	1g	3g	0g
Cucumber	50 g	6	0g	1g	0g
Red bell pepper	100 g	26	1g	6g	0g
Cherry tomatoes	75 g	14	1g	3g	0g
Olive oil	15 ml	121	0g	0g	14g
Red wine vinegar	15 ml	3	0g	0g	0g
Dijon mustard	5 g	3	0g	0g	0g
Garlic powder	2 g	7	0g	2g	0g
Salt	2 g	0	0g	0g	0g
Black pepper	1 g	3	0g	1g	0g

Directions

Step 1
Pat the chicken breast dry with paper towels. Season generously on both sides with 1g of salt and 0.5g of black pepper. Set aside.
Step 2
Prepare the vinaigrette: In a small bowl, whisk together 15ml olive oil, red wine vinegar, Dijon mustard, 1g garlic powder, 1g salt, and 0.5g black pepper until well combined. Set aside.
Step 3
Wash and prepare the salad vegetables. Roughly chop the mixed greens, slice the cucumber into half-moons, slice the red bell pepper into strips, and halve the cherry tomatoes. Combine all vegetables in a large salad bowl.
Step 4
Heat 5ml of olive oil in a non-stick pan over medium-high heat. Once hot, add the seasoned chicken breast. Sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 74°C).
Step 5
Remove the chicken from the pan and let it rest on a cutting board for 5 minutes. While the chicken rests, drizzle the prepared vinaigrette over the salad and toss gently to coat.
Step 6
Slice the rested chicken breast into desired pieces. Arrange the sliced chicken alongside the dressed large garden salad on a plate and serve immediately.