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Salada de Frango com Tomate e Azeitonas

A recipe from Brazil.

🇧🇷 BrazilhighProteingymFoodlowCarb
Salada de Frango com Tomate e Azeitonas

Nutrition (per serving)

420Calories
32 gProtein
20 gCarbs
22 gFat
4 gSugar
1000 mgSalt

Ingredients

  • 2 Grilled Chicken Breast
  • 2 Tomato
  • 1/2 cup Green Olives
  • 1/2 cup Red Onion
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Fresh Parsley
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 tbsp Lemon Juice
  • 1/4 tsp Crushed Red Pepper

Method

  1. Heat oil in a heavy skillet over medium-high until shimmering, about 2 minutes, then add chicken and cook until golden-brown, about 6-8 minutes.
  2. Transfer chicken to a plate and let it cool, then chop it into bite-sized pieces.
  3. In the same skillet, add the chopped onion and cook until translucent, about 5 minutes.
  4. Add the chopped tomato, green olives, parsley, salt, black pepper, and crushed red pepper to the skillet.
  5. Stir to combine and cook for 2-3 minutes, allowing flavors to meld.
  6. Add the lemon juice to the skillet and stir to combine.
  7. Add the chopped chicken back into the skillet and stir to combine with the salad mixture.
  8. Taste and adjust seasoning as needed.
  9. Cover the skillet with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
  10. Serve chilled.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.