NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp garlic powder

2 cup mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp lemon juice

1 tbsp sliced almonds

PREPARATION

• 1

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

• 2

  Heat half of the olive oil in a medium skillet over medium-high heat until shimmering.

• 3

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

• 4

  While the chicken is cooking, combine the mixed baby greens, sliced cucumber, and halved cherry tomatoes in a large salad bowl.

• 5

  In a small jar or bowl, whisk together the remaining olive oil and the fresh lemon juice to create a light vinaigrette.

• 6

  In a small dry pan over medium heat, lightly toast the sliced almonds for 2 minutes until fragrant and slightly browned.

• 7

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

• 8

  Drizzle the dressing over the salad greens and toss gently to coat.

• 9

  Top the salad with the sliced chicken and toasted almonds for a final crunch.