Pan Fried Chicken with Spinach Salad - Low Carb, Low Fat Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 2 People
Ingredients
For marinating chicken
  • Chicken breasts, boneless- 2 breasts halved
  • Paprika- 1 tsp
  • Ground cumin- ½ tsp
  • Ground pepper- ¼ tsp
  • Dried oregano- 1 tsp (optional)
  • Salt- to taste
For making salad
  • Spinach, fresh- 2 cups
  • Beetroot, fresh, chopped- 1
  • Cucumber, diced- ½ of a cucumber
  • Tomato, chopped- 1
  • Walnuts or almonds- 2 tbsp
  • Ground pepper- ⅛ tsp
  • Salt- to taste
  • Lemon juice- 1½ tbsp
Instructions
  1. In a bowl, combine the halved chicken breasts along with the ingredients "for marinating chicken", keep aside for 10 minutes.
  2. Place a non-stick pan over medium heat, grease the pan with non-stick cooking spray.
  3. Place the marinated chicken on the pan, cook covered. Half way through flip the chicken to the other side and cook till the chicken has turned golden in color.
  4. Transfer the cooked chicken to a plate, keep aside.
Making the salad
  1. In a bowl combine all the ingredients mentioned "for making salad".
  2. While serving, place salad on a plate and top with pan fried chicken.
Notes
Use fresh spinach and fresh beetroot.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/pan-fried-chicken-with-spinach-salad-low-carb-low-fat-chicken-salad/