NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 cups mixed greens

0.5 cup sliced cucumber

0.5 cup halved cherry tomatoes

0.25 whole avocado

1 tbsp sliced almonds

PREPARATION

• 1

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

• 2

  Heat half of the olive oil in a medium skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden brown and cooked through.

• 3

  While the chicken rests for a few minutes, whisk the remaining olive oil and lemon juice together in a small bowl to create a simple vinaigrette.

• 4

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

• 5

  Slice the rested chicken breast into thin strips and slice the avocado into wedges.

• 6

  Arrange the chicken and avocado over the salad base, drizzle with the lemon vinaigrette, and top with sliced almonds for a satisfying crunch.