4 (6-ounce) boneless, skinless chicken breasts
¼ teaspoon freshly ground black pepper
1 teaspoon sea salt
2 tablespoons avocado oil
2 jarred roasted red peppers, patted dry
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar
2 garlic cloves
½ teaspoon dried thyme
4 cups baby arugula
1 small red onion, thinly sliced
1 cup pitted Kalamata olives
2 hard-cooked eggs, peeled and quartered
Preheat the oven to 350 degrees.
Season the chicken breasts on both sides with ½ teaspoon of salt and the pepper.
In a large oven-safe skillet, warm the avocado oil over medium-high heat until shimmering. Add the chicken breasts to the pan in a single layer and cook for 5 minutes. Flip the breasts, transfer the pan to the oven, and cook until the meat is opaque throughout and the internal temperature reaches 165 degrees. on an instant-read thermometer, about 6 to 7 minutes. Transfer the chicken breasts to a cutting board and let rest for 2 to 3 minutes while you make the vinaigrette.
Combine the roasted red peppers, olive oil, vinegar, garlic, thyme and the remaining salt in a blender. Blend on high speed until smooth, about 30 seconds.
Cut the chicken breasts crosswise into ½-inch slices. Divide the arugula among 4 plates and top with the onion slices, olives, hard-cooked eggs, and chicken, evenly distributing the ingredients. Drizzle vinaigrette over each salad and serve.
Nutrition values per serving: 507 calories (41.4 percent from fat), 30 g fat (4 g saturated fat), 8 g carbohydrates, 2 g fiber, 32 g protein, 171 mg cholesterol, 1122 mg sodium.
With permission from: "The Eat Fat, Get Thin Cookbook" by Mark Hyman, MD (Little Brown, 2016).