NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 cups mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

0.25 whole avocado

PREPARATION

• 1

  In a small bowl, whisk together half of the olive oil with the lemon juice, lemon zest, oregano, garlic powder, sea salt, and black pepper.

• 2

  Place the chicken breast in a shallow dish and coat thoroughly with the lemon-herb marinade; let it sit for at least 15 minutes.

• 3

  Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until charred and the internal temperature reaches 165°F.

• 4

  While the chicken rests, combine the mixed baby greens, sliced cucumber, halved cherry tomatoes, and sliced red onion in a large salad bowl.

• 5

  Drizzle the remaining olive oil over the vegetables and toss gently to coat.

• 6

  Slice the grilled chicken into strips and place them atop the salad, finishing with the avocado slices and an extra crack of black pepper.