Warm chicken breast salad with spinach and avocado

• 150 g skinless chicken breast
• 1 cup fresh spinach (approx. 30 g)
• ½ avocado (approx. 70 g)
• 1 tsp olive oil (5 ml)
• Juice of ½ lemon
• Salt and pepper to taste

1. Cut the breast into strips or cubes. In a pan with half a teaspoon of olive oil, cook the chicken for 6–8 minutes, or until golden and cooked through. Season with salt and pepper.
2. In a bowl, place the washed and dried spinach. Add the diced avocado. Add the hot chicken, drizzle with the lemon juice and add the rest of the olive oil.
3. Optionally, you can sprinkle chia or sesame seeds on top (not included in the macros).

Protein 38 g Fat 22 g Carbohydrates 5 g