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4.5 from 2 votes

Skillet Chicken & Herbs with Garden Salad

This scrumptious meal is simple to make and has healthy ingredients, perfect for busy families or individuals wanting a nutritious and delicious meal.
Course: Dinner
Cuisine: Universal
Keyword: Gluten-Free, Low-Carb
Servings: 4 people
Calories: 365kcal
Author: SkinnyMs.


For the chicken

  • 4 boneless and skinless chicken breasts
  • 2 tablespoons olive oil divided
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper (we used coarse, freshly ground)
  • 2 teaspoons paprika
  • 1/8 teaspoon crushed red pepper flakes
  • 1 tablespoon dehydrated onions optional 1/4 cup diced onion

For the salad

  • 1 avocado peeled, pitted and sliced into thin wedges
  • 1 cup red onions thinly sliced
  • 1 cucumber sliced into half circles
  • 1 cup cherry tomatoes halved
  • 1/2 cup bell pepper strips red, orange, or yellow
  • 1/4 cup almonds sliced
  • 6 cups baby arugula loosely packed, baby spinach, baby kale or mixed greens (can combine lettuces, if desired) for sub
  • 1/3 cup favorite clean eating dressing or homemade vinaigrette


For the chicken

  • Using the bottom of a wide jar or glass, pound the chicken breasts to an even thickness. Use the remaining 1 tablespoon of olive oil, the salt and pepper and the spices to coat both sides of each of the chicken breasts.
  • Place a pan with 1 tablespoon of the olive oil over medium heat on the stovetop, making sure the oil coats the whole bottom before adding the chicken. Add the chicken breasts. Cook for 1 minute to get golden on the bottom. Turn the breasts over and turn the heat to low.
  • Cover the pan with a tight-fitting lid. Cook for 10 minutes (check time). Do not remove the lid while cooking. After 10 minutes, remove the pan from the heat, still covered, and allow to sit for 10 additional minutes. Make sure there is no pink in the middle of the breasts or that a meat thermometer reads 165 F when inserted in the center.

For the salad

  • Toss together all of the vegetables and lettuce. Top with sliced almonds, if using. Toss in salad dressing to serve or serve it on the side. Serve the chicken with a side of salad, and enjoy!


Serving: 1chicken breast and 2 1/2 cups salad | Calories: 365kcal | Carbohydrates: 17g | Protein: 30g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 359mg | Fiber: 7g | Sugar: 7g |
SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10