Recipe: Pan Seared Chicken and Tomato Salad

The red pepper flakes on this pan seared chicken create a nice spicy balance with the fresh cucumber and tomato salad. If you’re a fan of meal-prepping, this is a great salad to include in your schedule. It’s light and fresh and won’t leave you with feeling sluggish around 3 PM.


Pan Seared Chicken and Tomato Salad

Original # of Servings: 1

Total Time: 20 minutes

Active Time: 15 minutes


  • chicken breast – 4 ounce
  • extra virgin olive oil – 2/3 tablespoon
  • salt – 1/8 teaspoon
  • black pepper – 1/4 teaspoon
  • red pepper flakes – 1/4 teaspoon
  • arugula – 2 cup
  • grape tomatoes – 1 ounce
  • cucumber – 1/4
  • grated parmesan – 1 tablespoon


  1. Set a pan over medium-high heat. Add half of your oil.
  2. Season chicken on both sides with salt, pepper, and red pepper flakes. Saute for 5 minutes per side, until cooked through.
  3. While chicken is cooking, slice cucumber and halve tomato. Mix into arugula salad.
  4. Let chicken rest for a minute after taking it out of the oven. Slice and place on salad.
  5. Drizzle with remaining olive oil and top with parmesan cheese to finish.

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