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25 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
(?)
Has meat from:
chicken breast
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken breast
vegetarian
(?)
Not vegetarian due to:
chicken breast
pescetarian
paleo
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
6
cups
 
2
whole
trimmed and cut into small pieces.
 
1
cup
 
1
whole
peel removed and sliced.
 
1
whole
diced.
 
2
tsp
 
 
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PREPARATION
1.
Preheat oven to 375F.
COOKING THE CHICKEN
2.
Trim and wash the chicken breast.
3.
Cut into small pieces, roughly 1-1 1/2 inch cubes and place in a ziplock bag with 2 tsp paprika.
4.
Shake bag until chicken pieces are coated.
5.
Place chicken on a greased baking sheet or in a greased baking pan. Bake at 375F for 15 minutes or until no longer pink inside. Remove from oven and let cool.
ASSEMBLING SALAD
6.
While chicken is cooking, peel and slice the orange and dice the avocado.
7.
Place spinach in a large bowl. Add pomegranate seeds and diced avocado.
8.
Add cooled chicken and orange slices.
9.
Top with dressing of choice.
"PAIRS WITH" RECIPES:
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 258
Protein 22.6 g
Carbohydrates 18.0 g
Iron 0.35 mg
Fiber 7.65 g
Calcium 7.50 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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