Ingredients
Scale
- 1 skinless chicken breast (about 120 g), thinly sliced
- 1 small zucchini, cut into ribbons
- 1 cup cherry tomatoes, halved
- 1 handful baby spinach
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon toasted sesame seeds
- Salt and pepper to taste
- Fresh herbs (parsley or cilantro) to finish
Instructions
- Pat the chicken dry and season with salt, pepper, and smoked paprika.
- Heat olive oil in a skillet over medium-high heat and sear chicken 2–3 minutes per side until golden and cooked through; remove and rest.
- In the same pan, quickly toss zucchini ribbons until just softened, about 1 minute.
- Whisk lemon juice and Dijon with a pinch of salt, then stir in a tablespoon of water to loosen.
- Combine spinach and cherry tomatoes in a bowl, add zucchini and sliced chicken.
- Drizzle dressing over the bowl, sprinkle sesame seeds and herbs, and serve immediately.
Notes
Rest the protein briefly after cooking to keep juices intact. Use a hot pan for quick browning.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg