NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 cup romaine lettuce

0.5 cup cucumber

0.5 cup red bell pepper

0.25 cup radishes

0.25 cup shredded carrots

0.25 whole avocado

PREPARATION

• 1

  In a small bowl, whisk together half of the olive oil, half of the lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create a marinade.

• 2

  Place the chicken breast in a shallow dish and coat thoroughly with the marinade; let it sit for at least 10 minutes.

• 3

  Preheat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 4

  While the chicken is grilling, chop the romaine lettuce, slice the cucumber into half-moons, dice the red bell pepper, and thinly slice the radishes.

• 5

  In a large mixing bowl, combine the romaine, cucumber, bell pepper, radishes, and shredded carrots.

• 6

  Whisk the remaining olive oil and lemon juice together and toss with the vegetable mixture until lightly coated.

• 7

  Remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips.

• 8

  Top the salad with the grilled chicken strips and garnish with fresh avocado slices.