Name: Shredded carrot and raisin salad
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 1 tbsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 3 medium carrots, shredded; 0.5 oz raisins; 1 tbsp lemon juice; 3/4 tsp honey; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

490 calories

Protein: 48g; 38% of calories
Carbs: 38g; 30% of calories
Fat: 18g; 32% of calories

Ingredients

9 items

Instructions

Prep 20 min · Cook 0 min

In a medium bowl, whisk together the lemon juice, honey, and half of the olive oil, salt, and pepper. Add the carrots, raisins, and parsley. Toss well to coat and let the salad sit for 10 minutes to soften while you cook the chicken.
Season the chicken with the remaining salt and pepper. Heat the remaining oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until deep golden and cooked through. Done when opaque in the center, 165°F.
Transfer the chicken to a board and rest for 5 minutes. Slice the chicken against the grain and serve alongside the carrot salad.

Nutrition

Ingredients

Instructions

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