NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

2 cup Mixed baby greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.25 whole Avocado

1 tbsp Fresh lemon juice

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a medium skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken cooks, mince the garlic clove and whisk it together with the fresh lemon juice in a small bowl to create a simple dressing.

• 5

  In a large salad bowl, combine the mixed baby greens, sliced cucumber, and halved cherry tomatoes.

• 6

  Once the chicken is finished, let it rest for 3 minutes before slicing it into thin strips.

• 7

  Arrange the sliced chicken and the quartered avocado over the salad, then drizzle the lemon-garlic dressing over the top before serving.