AuthorRachelCategoryLunch + DinnerA yummy, filling lunch that is beyond simple to make. This salad is loaded with protein and healthy fats. What I love most about this recipe, is the chicken is made on a sheet pan and baked in the oven. This way, you can batch cook several chicken breasts and make this for lunch for the week! I'm all about saving time in the kitchen and reducing the number of dishes I have to do. If I can prepare a recipe once and eat for several meals, then it's a winner in my book!
To mix it up, top with your favorite homemade dressing, a scoop of guacamole, some hummus, or additional vegetables.
Refrigerate in an airtight container for up to three days.
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment
paper.
Toss the chicken breast in the avocado oil, turmeric, salt and pepper. Transfer to
the baking sheet and cook for 25 to 30 minutes or until the chicken is cooked
through.
Divide the spinach, cherry tomatoes, and cucumber between plates. Top with
the chicken and enjoy!
Ingredients
Directions
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment
paper.
Toss the chicken breast in the avocado oil, turmeric, salt and pepper. Transfer to
the baking sheet and cook for 25 to 30 minutes or until the chicken is cooked
through.
Divide the spinach, cherry tomatoes, and cucumber between plates. Top with
the chicken and enjoy!
