NUTRITION

SERVINGS

INGREDIENTS

5.8 oz Chicken Breast

1.5 cups Broccoli Florets

1 cup sliced Cucumber

1 tbsp Extra Virgin Olive Oil

0.5 cup Blueberries

1 tbsp Lemon Juice

PREPARATION

• 1

  Season the chicken breast with sea salt, cracked black pepper, and a pinch of dried oregano.

• 2

  Heat a grill pan over medium-high heat and lightly coat with a tiny bit of the olive oil.

• 3

  Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

• 4

  While the chicken cooks, steam the broccoli florets over boiling water for 5 minutes until tender-crisp and bright green.

• 5

  In a small bowl, toss the sliced cucumber with half of the olive oil, the lemon juice, and a pinch of salt.

• 6

  Let the chicken rest for 3 minutes before slicing it into strips.

• 7

  Plate the chicken alongside the steamed broccoli and cucumber salad, drizzling the remaining olive oil over the broccoli.

• 8

  Serve with the fresh blueberries on the side for a sweet, antioxidant-rich finish.