NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

2 cups mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 whole avocado

1 tbsp raw pumpkin seeds

1 tbsp fresh lemon juice

1 tsp dijon mustard

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.

• 2

  Heat half of the olive oil in a medium skillet over medium-high heat.

• 3

  Place the chicken in the skillet and cook for 6 to 7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

  While the chicken cooks, whisk together the remaining olive oil, lemon juice, and Dijon mustard in a small bowl to create the dressing.

• 5

  In a large bowl, combine the mixed baby greens, sliced cucumber, and halved cherry tomatoes.

• 6

  Drizzle the dressing over the vegetables and toss gently to coat.

• 7

  Slice the cooked chicken into strips and place them on top of the salad.

• 8

  Garnish with sliced avocado and pumpkin seeds before serving.