NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 cup mixed greens

0.5 cup cherry tomatoes

0.5 cup cucumber

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tbsp fresh parsley

1 tbsp fresh dill

0.5 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

PREPARATION

• 1

  Season the chicken breast evenly on both sides with garlic powder, sea salt, and black pepper.

• 2

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 3

  While the chicken rests for 5 minutes, whisk together the extra virgin olive oil, fresh lemon juice, chopped parsley, and chopped dill in a small bowl to create the vinaigrette.

• 4

  In a large serving bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumbers.

• 5

  Slice the rested chicken breast into thin strips and arrange them over the bed of vegetables.

• 6

  Drizzle the lemon-herb vinaigrette over the salad and finish by sprinkling the crumbled feta cheese on top.