Vegetable Salad With Chicken Breast Recipe

Ingredients: 

• 1 small avocado, sliced
• 1½ tbsp olive oil 
• 1 cup arugula leaves
• 1½ tbsp lemon juice 
• 5 medium cherry tomatoes, halved 
• 2.8oz/80g chicken breast, raw
• 2 pinches salt
• 2 pinches ground black pepper
• 1 pinch ground paprika

Instructions: 

1. Season chicken breast with a pinch of salt, ground paprika, and a pinch of ground black pepper. 
2. Heat half of the olive oil in a non-stick frying pan over medium heat. Add the chicken to the pan and cook for 5–7 minutes on each side or until golden brown and no longer pink inside. Set aside. 
3. Assemble cherry tomatoes, arugula leaves, avocado, and sliced chicken on a plate. Drizzle with the remaining olive oil and lemon juice. Season with salt and ground black pepper. Enjoy!