Healthy Chicken Breast With Baby Spinach Salad In Easy Steps

Serving: 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Total cooking time: 20 minutes
Calories: 228
Carbohydrate: 5.4g
Protein: 25.4g
Fat: 11.6g

Healthy pan-fried with baby spinach salad

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For chicken breast

⦁ 2 chicken breast
⦁ 2 teaspoon extra-virgin olive oil
⦁ 2 teaspoon minced garlic
⦁ 1 teaspoon ginger paste
⦁ Salt to taste
⦁ 1 teaspoon pepper
⦁ 1 teaspoon paprika
⦁ 1 teaspoon cumin powder

For the salad

⦁ 1 cup roughly chopped baby spinach
⦁ ¼ cup chopped celery
⦁ 1 tomato, cut into cubes
⦁ ½ avocado, cut into cubes
⦁ 2 tablespoon lemon juice
⦁ ¼ teaspoon lemon zest
⦁ 1 tablespoon extra-virgin olive oil
⦁ Salt to taste
⦁ 1 teaspoon pepper


  1. First, Cut the chicken breasts in half lengthwise, then marinate chicken breasts.
  2. Sprinkle ginger, garlic, salt, pepper, paprika, and cumin powder on chicken breast pieces. Rub the spices nicely on the chicken pieces. Marinade for atleast 15 to 20 minutes.
  3. Heat olive oil in a frying pan. Place the chicken breasts on the frying pan. Put the lid on. Cook the chicken breasts for 4 minutes on a medium flame.
  4. Prepare the salad while the chicken is cooking. Take baby spinach, celery, tomato, and avocado in a salad bowl. In another small bowl, take lemon juice, lemon zest, olive oil, salt, and pepper. Mix thoroughly with a fork. Now drizzle the salad dressing on the salad mix. Toss nicely. Make sure that all the salad elements are coated nicely with the salad dressing.
  5. Now flip the chicken breasts and cook for another 4 minutes. Don’t forget to put the lid on.
  6. Take a serving plate. Place a pan-fried chicken breast and ¼ of the prepared salad. Serve.


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