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

0.5 tsp garlic powder

2 cups mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 whole avocado

1 tbsp lemon juice

1 tsp dijon mustard

PREPARATION

• 1

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

• 2

  Heat half of the olive oil in a non-stick skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 5 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

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

• 5

  In a large salad bowl, combine the mixed baby greens, sliced cucumber, and halved cherry tomatoes.

• 6

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

• 7

  Top the salad with the sliced chicken and avocado, drizzle with the lemon-herb dressing, and serve immediately.