Chicken salad with almonds
Nutrition per serving
| Calories | 332 kcal |
| Protein | 25.6 g |
| Carbs | 17.2 g |
| Fats | 18.4 g |
| Saturated Fat | 2.3 g |
| Monounsaturated Fat | 7.1 g |
| Polyunsaturated Fat | 1.4 g |
| Sugars | 7.8 g |
| Fiber | 7.5 g |
| Sodium | 94 mg |
Ingredients
| Chicken Breast | |
| Broccoli Flowerets (Flowret) | |
| Olive Oil | |
| Green Bell Pepper (capsicum) | |
| Onion | |
| Garlic | |
| Slivered Almonds | |
| Cherry Tomatoes |
1. Chop green pepper.
2. Chop onion.
3. Mince garlic.
4. Cut cherry tomatoes in half.
5. Slice chicken.
6. Steam the broccoli for 2-3 minutes.
7. Heat olive oil in a medium frying pan over medium heat.
8. Add the chicken, green pepper, onion, garlic and sauté until vegetables are tender and chicken has cooked through.
9. Serve in a bowl with the tomatoes and steamed broccoli topped with almonds.