NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 tbsp lemon juice

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

3 cup baby spinach

0.5 cup cherry tomatoes

0.25 cup cucumber

1 tbsp red onion

0.25 whole avocado

1 tbsp sliced almonds

PREPARATION

• 1

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

• 2

  Preheat a grill pan or outdoor grill over medium-high heat and lightly coat with a small amount of oil if needed.

• 3

  Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit and the outside is nicely charred.

• 4

  While the chicken rests, whisk together the olive oil and lemon juice in a small ramekin to create the dressing.

• 5

  In a large serving bowl, combine the baby spinach, halved cherry tomatoes, sliced cucumber, and finely diced red onion.

• 6

  Slice the grilled chicken into strips and arrange them over the bed of vegetables.

• 7

  Top the salad with sliced avocado and almonds, then drizzle the lemon vinaigrette over the top just before serving.