NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

2 cups mixed baby greens

0.5 cup cherry tomatoes

0.5 cup cucumber

0.5 whole avocado

1 tbsp lemon juice

1 tsp extra virgin olive oil

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel to ensure a crispy sear.

• 2

  In a small bowl, combine the smoked paprika, garlic powder, sea salt, and black pepper.

• 3

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

• 4

  Heat the avocado oil in a cast-iron skillet over medium-high heat.

• 5

  Place the chicken in the skillet and cook for 5-7 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

• 6

  While the chicken rests, toss the mixed baby greens, halved cherry tomatoes, and sliced cucumber in a large bowl.

• 7

  Whisk together the lemon juice and extra virgin olive oil, then drizzle over the salad base.

• 8

  Slice the cooked chicken and the avocado, then arrange them over the greens and serve immediately.