NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Cauliflower florets

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tbsp Sunflower seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

1 tsp Fresh dill

0.5 tsp Garlic powder

PREPARATION

• 1

  Season the chicken breast with half of the sea salt, black pepper, and garlic powder.

• 2

  Heat a skillet over medium heat and pan-sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F, then set aside to rest before slicing into bite-sized cubes.

• 3

  Finely chop the raw broccoli and cauliflower into very small, uniform florets to ensure a consistent texture.

• 4

  In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced parsley, dill, and the remaining seasonings to create the dressing.

• 5

  Add the chopped vegetables and sliced chicken to the bowl, tossing thoroughly until every piece is well-coated in the herb dressing.

• 6

  Garnish the salad with sunflower seeds for an extra layer of texture and serve immediately.