Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories944.3 kcal (47%)
Total Fat68.8 g (98%)
Carbs33.7 g (13%)
Sugars15.5 g (17%)
Protein54.4 g (109%)
Sodium974.3 mg (49%)
Fiber8.9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 x 6 ouncesboneless skinless chicken breasts
1 teaspoonred pepper flakes
½ teaspoongarlic powder
½ teaspoonsalt
½ teaspoonblack pepper
2 tablespoonsextra virgin olive oil
4 cupsbaby spinach
2 cupsseedless watermelon
chopped
¼ cupshallot
finely chopped
3 tablespoonsextra virgin olive oil
2 tablespoonsred wine vinegar
½ teaspoonsalt
½ teaspoonblack pepper
1 cuproasted salted pistachios
chopped
Instructions
Step 1
MAKE THE CHICKEN
Step 2
Place the chicken breasts between two pieces of plastic wrap and use the flat side of a meat mallet to flatten to a 1/4 inch thickness. Combine spices and sprinkle the seasoning over the chicken.
Step 3
HEAT the olive oil in a large skillet over medium-high heat.
Step 4
Add the chicken and cook turning once, until browned and cooked through, about 8 minutes
Step 5
Place the chicken on a cutting board and let rest for 5 minutes.
Step 6
Thinly slice the chicken.
Step 7
MAKE THE SALAD: Combine the spinach, watermelon, and shallot in a large bowl.
Step 8
Drizzle with the olive oil and vinegar.
Step 9
Sprinkle with the salt and black pepper.
Step 10
Toss the salad to coat with the dressing
Step 11
ARRANGE the salad on two serving plates.
Step 12
Top with the sliced chicken sprinkle with the pistachios, and serve.
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