What you need
Ingredients
For 1 serving · quantities before preparation
- 150 g raw skinless chicken breast
- 100 g romaine lettuce
- 100 g cucumber
- 50 g avocado
- 10 g olive oil (2 teaspoons)
- 15 ml lemon juice (1 tablespoon)
Allergens: No major allergens added; check labels. Check labels and cross-contact risks.
Step by step
In the kitchen.
- Cook the chicken in a nonstick skillet with half the oil until the center reaches 74 °C / 165 °F; about 5–7 minutes per side, depending on thickness.
- Wash the vegetables. Chop the lettuce, cucumber, and avocado and arrange on a plate.
- Slice the chicken, add it to the salad, and dress with the remaining oil and lemon.
Estimated nutrition per serving
384kcal
36.7 gProtein
21.7 gFat
12.2 gTotal carbs
6 gFiber
6.2 gNet carbs
Approximate calculation using generic ingredient values and the specified protein reference. Includes all added fat. Net carbs = total carbohydrates minus fiber. Values may vary by brand, cut, size, and cooking. Does not include sodium, micronutrients, or saturated fat; this is not a complete nutritional assessment.
