NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

2 cups mixed greens

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp hemp hearts

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel to ensure a golden-brown, crispy sear.

• 2

  In a small bowl, combine the sea salt, black pepper, garlic powder, and dried oregano.

• 3

  Rub the spice blend evenly over both sides of the chicken breast.

• 4

  Heat 0.5 tbsp of olive oil in a cast-iron skillet or non-stick pan over medium-high heat.

• 5

  Place the chicken in the hot pan and sear for 6 to 8 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, chop the cucumber into half-moons and halve the cherry tomatoes.

• 7

  In a large salad bowl, whisk together the remaining 0.5 tbsp of olive oil and the lemon juice to create a light vinaigrette.

• 8

  Add the mixed greens, cucumber, and cherry tomatoes to the bowl and toss thoroughly to coat every leaf.

• 9

  Remove the chicken from the pan and let it rest for 3 minutes before slicing it into thin strips.

• 10

  Arrange the sliced chicken over the salad and sprinkle with hemp hearts for an extra boost of plant-based protein and texture.