NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

2 cup mixed greens

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 whole avocado

1 tbsp lemon juice

1 tsp honey

1 tbsp Dijon mustard

1 tsp fresh parsley

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and dried oregano on both sides.

• 2

  Heat half of the olive oil in a skillet or grill pan over medium-high heat and sear the chicken for 6 minutes per side until fully cooked.

• 3

  Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips.

• 4

  In a small bowl or jar, whisk together the remaining olive oil, lemon juice, honey, and Dijon mustard until the dressing is emulsified.

• 5

  Slice the cucumber into thin half-moons and cut the cherry tomatoes into halves.

• 6

  Place the mixed greens in a large serving bowl and arrange the cucumber, tomatoes, and sliced avocado on top.

• 7

  Add the sliced chicken strips to the bowl and drizzle the lemon-herb vinaigrette over the entire salad.

• 8

  Garnish with chopped fresh parsley and serve immediately for a bright and nutrient-dense meal.