NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 whole avocado

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dijon mustard

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast with 0.125 tsp sea salt, 0.125 tsp black pepper, and 0.25 tsp dried oregano.

• 2

  Heat a grill pan or heavy skillet over medium-high heat and cook the chicken for 6 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken is cooking, whisk together the extra virgin olive oil, lemon juice, dijon mustard, and the remaining salt, pepper, and oregano in a small bowl.

• 4

  Slice the cucumber into thin half-moons, halve the cherry tomatoes, and slice the avocado into thin wedges.

• 5

  Allow the cooked chicken to rest for 5 minutes on a cutting board before slicing it into thin strips against the grain.

• 6

  In a large bowl, toss the mixed baby greens with half of the prepared dressing, then top with the chicken, cucumber, tomatoes, and avocado before drizzling with the remaining dressing.