[Low Carb] Seared Chicken & Mexican Butter Sauce

• Return frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel and season both sides (patting the skin dry helps it crisp up in the pan!). • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • In the last 30 seconds, add the butter, garlic and Tex-Mex spice blend, and cook until fragrant, 1-2 minutes.

Custom Recipe: If you've swapped to chicken, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded). In the last minute add the spice blend asabove.

• While salmon is cooking, to charred corn, add slaw mix, spinach, and a drizzle of olive oil and white wine vinegar. Season and toss to combine.