NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 slice Sourdough bread

1 tbsp Extra virgin olive oil

2 cups Arugula

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Heat 0.5 tbsp of extra virgin olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 6-7 minutes per side until the exterior is golden-brown and the internal temperature reaches 165°F.

• 4

  While the chicken is cooking, cut the sourdough bread slice into bite-sized cubes.

• 5

  Remove the chicken from the pan and let it rest on a cutting board for 5 minutes.

• 6

  Add the remaining 0.5 tbsp of olive oil to the same skillet, then add the sourdough cubes.

• 7

  Toast the bread for 3-4 minutes, stirring frequently, until the croutons are crisp and have absorbed the savory pan juices.

• 8

  In a large bowl, toss the fresh arugula with the lemon juice.

• 9

  Slice the rested chicken into strips and serve over the arugula, topped with the warm sourdough croutons.