Ready in about: 30 minutes | Serves 2
Ingredients
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
Directions
Prepare the marinade by mixing pesto, balsamic vinegar, and olive oil.
Set aside a portion of the marinade for the salad, and pour the remaining chicken breast. Refrigerate marinate for at least 20 minutes.
Take the salad. Start with greens, then layered with fresh mozzarella, avocado, and tomatoes. Once the chicken is pickled, heat the medium-sized griddle, and then add a little olive oil.
Fry each side of the breast for 7-10 minutes. Slice the chicken breast and place on the previously prepared salad. Pour the remaining balsamic pesto and add some chopped fresh basil.
Nutritional info per serving:
Calories: 306. Fat: 18 g. Protein: 22 g. Carbs: 5 g.