NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Mixed baby greens

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 tbsp Hemp seeds

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  Heat one teaspoon of olive oil in a medium skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken cooks, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl until emulsified.

• 5

  Roughly chop the fresh parsley and cilantro, then combine them with the mixed baby greens in a large serving bowl.

• 6

  Thinly slice the cucumber and halve the cherry tomatoes, then toss them into the greens.

• 7

  Remove the chicken from the pan, let it rest for 3 minutes, then slice it into thin strips.

• 8

  Top the herb salad with the sliced chicken, drizzle with the lemon vinaigrette, and sprinkle with hemp seeds for a final crunch.