NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

2 cup romaine lettuce

0.5 cup cherry tomatoes

0.25 cup red onion

0.25 whole avocado

1 tbsp pumpkin seeds

1 tbsp greek yogurt

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Pat the chicken breast dry and season both sides with chili powder, cumin, sea salt, and black pepper.

• 2

  Heat the avocado oil in a medium skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and let it rest on a cutting board for 3 minutes before slicing into thin strips.

• 5

  In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and finely diced red onion.

• 6

  In a small ramekin, whisk together the Greek yogurt and lime juice to create a smooth, tangy dressing.

• 7

  Arrange the sliced chicken and avocado over the greens, then sprinkle with pumpkin seeds for crunch.

• 8

  Drizzle the lime-yogurt dressing over the top and garnish with freshly chopped cilantro.