Salad with Chicken Breast and Greens

Prep. time: 10 minutes / Cook time: 30 minutes / Serves

2 tbsp. Pesto sauce
2 fl. oz. Balsamic vinegar
1 tsp. Olive oil
6 oz. Chicken breast
4 cup Spring greens

1 oz. Fresh mozzarella
¼ Avocado, diced
6 Cherry tomatoes
1 tbsp. Fresh basil for decoration

  1. Prepare the marinade by mi xing pesto, balsamic vinegar
    and olive oil.
  2. Set asi de a portion of the mari nade for the salad, and pour
    the remai ning chi cken breast. Refri gerate mari nate for at least
    20 mi nutes.
  3. Take the sal ad. Start with greens, then l ayered with fresh
    mozzarella, avocado and tomatoes.
  4. Once the chicken is pickled, heat the medi um-si zed gri ddl e,
    and then add a li ttl e olive oil.
  5. Fry each side of the breast for 7-10 mi nutes.
  6. Sli ce the chi cken breast and pl ace on the previ ousl y
    prepared salad.
  7. Pour the remai ni ng balsamic pesto and add some chopped
    fresh basil .

Calories: 306. Fat: 16 g. Protein: 25 g. Carbs: 6.5

Source: The-Complete-Keto-Diet-for-Beginners

Salmon Salad

Vegetable Salad with Bacon and Cheese