NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

2 cup mixed greens

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 whole avocado

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown.

• 4

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

• 5

  Slice the cucumber into half-moons, halve the cherry tomatoes, and dice the avocado.

• 6

  In a large bowl, toss the mixed greens with the cucumber and tomatoes.

• 7

  Slice the cooked chicken into strips and place it on top of the greens.

• 8

  Add the diced avocado and drizzle the lemon vinaigrette over the entire salad before serving.