Pan Seared Chicken with Tomato Broccoli Salad

Trending

Hack Your Sleep for Faster Results

In today’s society, emphasis is placed on work and productivity over anything else. This could mean sacrificing quality of nutrition ...

You often hear the same questions no matter what gym setting you are in. What’s your max bench? What pre-workout ...

One of several so called, “super-supplements”, to have hit shelves over recent decades is glutamine, the most abundant amino acid ...

Post-training is your most insulin sensitive time of day and the time when your body can use carbs the most ...

Is marketing B.S & deceptive food labelling costing you your health & slamming the breaks on your progress? We give ...

In case you missed it, catch Part 1 here. Now, during my prep for this meet I had the best training ...

4 Servings

Difficulty Level: Easy

Notes:

*All cooking times will vary based on your stovetop and the thickness of chicken breast.

*Keeps extremely well, and is a perfect lunch or dinner to take with you “on the go”.

Ingredients:

Steps:

Preheat oven to 350 degrees F.
Rinse chicken breasts, pat dry, and trim visible fat. Liberally season both sides of chicken breasts with seasoning blend and lemon pepper, using your hand to press the seasoning into the meat.
Turn stovetop to medium, and heat 1Tb coconut oil in an oven proof sauté pan (if your pan isn’t oven proof, just have an oven proof dish ready nearby).
Place chicken into sauté pan, working in batches if necessary to leave about a ½” space between pieces. Brown for 3-5 minutes on first side, before flipping over and browning for an additional 3-5 minutes on second side.
If necessary, transfer chicken to oven-proof dish. Otherwise, put chicken in fry pan into your oven for about 10 minutes.
While chicken is cooking, wash and coarsely chop the broccoli and transfer to a bowl. Thinly slice the purple onion and add to the broccoli.
Using a serrated knife, chop the tomatoes in half, and add to the broccoli onion mix. If using, add mozzarella or feta cheese to the bowl as well.
Drizzle the salad with avocado or MCT oil and balsamic vinegar. For extra flavor, sprinkle on some lemon pepper and/or seasoning blend. Toss lightly using your hand, and distribute to four plates (or Tupperware containers).
Remove chicken from the oven, and transfer to a plate to cool, uncovered. Once cool, slice chicken breast and serve on top of the salad.