Recipe Video
Instructions
Prep the Chicken
3 minutesScore the chicken breast lightly, then season both sides with salt and Italian seasoning.
Pan Fry
20 minutesHeat a bit of oil in a pan over medium heat. Pan fry the chicken until golden brown and cooked through, flipping as needed.
Slice the Garnish
2 minutesWhile the chicken cooks, slice the radish and lemon.
Heat the Base
12 minutesWarm up the FibrePot pouch using either a microwave or stovetop, following package instructions.
Assemble the Plate
2 minutesArrange the FibrePot base, mixed greens, cooked chicken, radish slices, and a wedge or slice of lemon on a plate.
Cooking Tips
- Scoring the chicken helps seasoning penetrate deeper.
- Don’t cook chicken on high heat — medium gives juicier results.
Storage Tips
- Store greens separately to avoid wilting.
- Chicken lasts 3–4 days in an airtight container.
Chef Notes
- Radish adds peppery crunch — slice extra thin for best texture.
- A squeeze of lemon right before eating brightens the whole plate.
Substitutions
- Swap chicken breast for thighs or turkey cutlets.
- Replace radish with cucumber, celery, or bell pepper.
Variations
- Creamy Version: Add a drizzle of tahini or garlic yogurt.
- High-Protein Version: Add boiled egg slices.
Frequently Asked Questions
Absolutely — cook at 380°F for 10–12 minutes.
Optional, but lemon + olive oil + garlic works well.
Yes — it works well as a chilled meal-prep bowl.
It improves seasoning absorption and speeds up cooking.
Recipe Details
Prep Time:
15 minutesCook Time:
12 minutesAdditional Time (resting, marinating):
20 minutesServing Size / Yield:
4 servingsCuisine Type:
CanadianDish Type:
Dinner / Main CourseNutrition Facts
Carbohydrates:
Ingredients
FibrePot
1 pouch
Mixed Greens
3 tbsp
Radish
1
Chicken Breast
1 (your choice in size)
Garlic (minced)
2 cloves
Salt
¼ tsp
Italian Seasoning
½ tsp