NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz halloumi cheese

0.5 cup sweet potato

2 cup arugula

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tsp dijon mustard

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into half-inch pieces, then roast on the prepared sheet for 20 minutes until tender.

• 3

  Season the chicken breast with half of the sea salt, black pepper, and the dried oregano.

• 4

  Grill the chicken over medium-high heat for 6 minutes per side or until the internal temperature reaches 165°F, then slice into strips.

• 5

  Slice the halloumi into thick slabs and sear in a dry non-stick pan for 1-2 minutes per side until a golden crust forms.

• 6

  In a small jar, whisk together the olive oil, lemon juice, Dijon mustard, and remaining salt and pepper to create the dressing.

• 7

  Place the arugula in a large bowl and top with the roasted sweet potatoes, grilled chicken, and warm halloumi.

• 8

  Drizzle the zesty dressing over the salad and toss gently before serving.