NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz halloumi cheese

2 cup mixed greens

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and half of the dried oregano.

• 2

  Heat a grill pan or outdoor grill over medium-high heat until hot.

• 3

  Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit, then set aside to rest for 5 minutes.

• 4

  Slice the halloumi into quarter-inch thick rectangles and grill for 1-2 minutes per side until golden brown grill marks appear.

• 5

  In a small bowl, whisk together the lemon juice, lemon zest, extra virgin olive oil, and the remaining dried oregano to create the dressing.

• 6

  Dice the cucumber and halve the cherry tomatoes.

• 7

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

• 8

  Slice the rested chicken and arrange it over the salad along with the warm, grilled halloumi slices.