Seared Chicken Breasts
Kale and Carrot Salad
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ½ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil
Instructions
- Pound chicken to ¼-inch thickness in a zip-top plastic bag using the heel or your hand or a meat mallet. Sprinkle chicken with salt and pepper.
- Cook chicken in hot oil in a large skillet over medium-high heat 4 minutes per side or until done.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar
- ¼ tsp honey
- ¼ tsp salt
- ¼ tsp pepper
- 1 (5-oz) pkg baby kale
- 2 carrots, shaved
Side Dish Instructions
- Whisk together oil, vinegar, honey, salt, and pepper in a large bowl. Add kale and carrots; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
117
|
93
|
210
|
| Fat (g) | 4 | 7 | 11 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 19 | 2 | 21 |
| Carb (g) | 0 | 7 | 7 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 184 | 181 | 365 |
| T. Sugs (g) | 0 | 2 | 2 |
| A. Sugs (g) | 0 | 0 | 0 |
Low Carb Lunch Meal Plan
This recipe selected from the eMeals Low Carb Lunch Meal Plan.
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