Grilled Chicken Breast & Green Salad
Black Olives
Cherry Tomatoes
Romaine Lettuce
Medium Cucumber
Medium Green Bell Pepper
Fresh Thyme
Mustard Dressing by Let's Cook
Chicken Breast
- Time : 20.0 mins |
- Calories: 267.0 kcal |
- Protein : 33.0 g |
- Fat : 8.0 g |
- Carb. : 18.0 g
: Your Kitchen Essentials
Utensils: Pan | Mixing bowl |
Pantry: Salt | Pepper | Your preferred cooking oil |
Pantry: Salt | Pepper | Your preferred cooking oil |
: Prepare the Ingredients
Chicken; Keep it out of the fridge 15 minutes before cooking to bring it to room temperature.
Wash and dry the vegetables prior to chopping (as required):
- Cherry Tomatoes: split in halves
- Cucumber: cut in half, scoop out the seed with a spoon and then cut into strips
- Green Bell Pepper: cut into long strips i.e. juliennes
- Romaine Lettuce: cut into thirds or halves
- Fresh Thyme: strip off the leaves and chop.
Wash and dry the vegetables prior to chopping (as required):
- Cherry Tomatoes: split in halves
- Cucumber: cut in half, scoop out the seed with a spoon and then cut into strips
- Green Bell Pepper: cut into long strips i.e. juliennes
- Romaine Lettuce: cut into thirds or halves
- Fresh Thyme: strip off the leaves and chop.
: Pan Grill the Chicken
Lightly season the chicken breast with salt, pepper and thyme.
Heat some oil in a pan. Once the pan is hot enough, place the chicken breasts skin side down in the pan to start cooking. Roughly 6 minutes a side. Once the chicken is done cooking, set it aside and let it rest for 5 minutes before serving.
Heat some oil in a pan. Once the pan is hot enough, place the chicken breasts skin side down in the pan to start cooking. Roughly 6 minutes a side. Once the chicken is done cooking, set it aside and let it rest for 5 minutes before serving.
: Finish, Plate and Serve
Salad:
In a mixing bowl combine: cherry tomatoes, romaine lettuce, cucumber, green bell pepper. Add black olives. Season with the mustard dressing provided, salt and pepper. Toss well.
Plate and Serve:
Plate the grilled chicken and serve it with the salad.
In a mixing bowl combine: cherry tomatoes, romaine lettuce, cucumber, green bell pepper. Add black olives. Season with the mustard dressing provided, salt and pepper. Toss well.
Plate and Serve:
Plate the grilled chicken and serve it with the salad.