The Metabolism Program

Carrots and spinach salad with chicken breast

Ingredients for 1 person

  • 120 g chicken breast without skin
  • 200 g carrots, grated or sliced
  • 100 g spinach
  • 10 g pumpkin seeds
  • 2 tablespoons of oil corresponding NP
  • 1/2 tsp of honey
  • 1 tablespoon lemon juice
  • 1 tablespoon whipped cream
  • Salt
  • Pepper, crushed

Preparation of carrot and spinach salad with chicken breast

For the dressing, mix the honey with lemon juice, stir in 1 tablespoon of oil and the cream. Season with salt and pepper.
Fry the chicken breast  from both sides over high heat in the remaining oil, season with salt and pepper and cook until the juices run clear on a low heat.
Add the prepared carrots and spinach just before serving, mix the dressing, season to taste and add the pumpkin seeds and sliced chicken breast.

Recipe variation

The salad can be served with other nuts or seeds according to plan recommendations.