2 Serves
40 Mins
Pat the chicken breasts dry and season them evenly with salt, black pepper, and mixed herbs.
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Vitamin E
1 mg / 15 mgVitamin K
27 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
31 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
301 mg / 1,250 mgPotassium
314 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
6 g / 20 gCholesterol
58 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Heat olive oil in a frying pan over medium-high heat. Once the oil is shimmering, add the chicken and sear until golden brown on both sides.
Transfer the pan to a preheated oven and cook at 190°C until the chicken reaches an internal temperature of 74°C, which takes approximately 20 to 25 minutes.
Slice the rested chicken and serve it with romaine, croutons, and Caesar dressing in a bowl.
9
g24
g8
g
