NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

2 cups Mixed baby greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

0.25 whole Avocado

2 tsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dijon mustard

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Heat olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked through.

• 3

  While the chicken rests, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl to create the dressing.

• 4

  Slice the cucumber into half-moons, halve the cherry tomatoes, and finely dice the red onion.

• 5

  In a large bowl, combine the mixed baby greens, cucumber, cherry tomatoes, and red onion.

• 6

  Slice the rested chicken breast and the avocado into thin strips.

• 7

  Toss the salad with the lemon dressing, top with the sliced chicken and avocado, and garnish with finely chopped fresh parsley.