NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp lemon zest

0.75 tbsp extra virgin olive oil

2 cup mixed greens

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp lemon juice

1 tsp Dijon mustard

1 tbsp sliced almonds

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, dried oregano, and fresh lemon zest.

• 2

  Heat 0.5 tbsp of the olive oil in a medium non-stick skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and cook for 6-7 minutes per side, or until the exterior is golden and crispy and the internal temperature reaches 165°F.

• 4

  While the chicken is cooking, whisk together the remaining 0.25 tbsp olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.

• 5

  In a large salad bowl, combine the mixed greens, sliced cucumber, halved cherry tomatoes, and finely diced red onion.

• 6

  Drizzle the vinaigrette over the salad and toss gently to ensure all the vegetables are lightly coated.

• 7

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

• 8

  Top the dressed salad with the sliced chicken and garnish with the sliced almonds for added texture.