Pan-fried chicken breasts with avo, grapefruit and spring onion salad

January 5, 2023 (Last Updated: January 4, 2023)
Pan-fried chicken breasts with avo, grapefruit and spring onion salad

Pan-fried chicken breasts with avo, grapefruit and spring onion salad

Chicken and salad is always a perfect lunch idea!

TOTAL TIME 30 minutes | SERVES 2 – 4 

 

INGREDIENTS 

For the chicken 

  • 4 chicken breasts
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp dried chili flakes

For the salad 

  • 1 avocado, sliced
  • 3 grapefruits, peeled and sliced
  • 2 spring onions, chopped
  • mint leaves (optional)
  • 2 tbsp olive oil
  • 1 tbsp vinegar
  • salt
  • pepper

 

METHOD

RUB spice mix onto chicken breasts.

HEAT a pan over medium-high heat and fry the chicken breasts until slightly charred and the breasts are cooked through, about 5 minutes on each side.

PREPARE the salad by combining all the ingredients and topping with the oil, vinegar, salt and pepper.

SERVE the chicken sliced with the salad.

 

Pan-fried chicken breasts with avo, grapefruit and spring onion salad

Serves: 2 - 4
Total Time: 30 minutes

Ingredients

  • For the chicken 
  • 4 chicken breasts
  • 2 tsp ground cumin
  • 2 tsp ground corinader
  • ½ tsp dried chili flakes
  • For the salad 
  • 1 avocado, sliced
  • 3 grapefruits, peeled and sliced
  • 2 spring onions, chopped
  • mint leaves (optional)
  • 2 tbsp olive oil
  • 1 tbsp vinegar
  • salt
  • pepper

Instructions

1

Rub spice mix onto chicken breasts.

2

Heat a pan over medium-high heat and fry the chicken breasts until slightly charred and the breasts are cooked through, about 5 minutes on each side.

3

Prepare the salad by combining all the ingredients and topping with the oil, vinegar, salt and pepper.

4

Serve the chicken sliced with the salad.

 

Made these pan-fried chicken breasts with avo, grapefruit and spring onion salad? Tag us @foodandhomesa #cookingwithFH on Instagram

 

ALSO SEE: Caribbean inspired chicken breasts coconut rice

Caribbean-inspired chicken breasts with coconut rice

Recipe and styling by Claire Ferrandi

Photograph by Dylan Swart

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