NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 whole avocado

2 cups mixed greens

0.5 cup cherry tomatoes

0.25 cup red onion

0.5 cup cucumber

1 tbsp extra virgin olive oil

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Preheat a grill or a cast-iron grill pan over medium-high heat and lightly grease with a small amount of oil to prevent sticking.

• 3

  Place the chicken on the grill and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit and the meat is no longer pink.

• 4

  Transfer the chicken to a clean plate and let it rest for 5 minutes to ensure the juices redistribute for maximum tenderness.

• 5

  While the chicken rests, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.

• 6

  In a small mixing bowl or mason jar, whisk together the extra virgin olive oil and fresh lime juice until the dressing is well combined.

• 7

  In a large salad bowl, combine the mixed greens, tomatoes, cucumber, and red onion, then drizzle with the lime vinaigrette and toss to coat.

• 8

  Slice the grilled chicken into thin strips and arrange them over the salad, then top with the fresh avocado slices and serve immediately.