NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 tbsp Extra virgin olive oil

2 cup Baby kale and spinach mix

1 tbsp Lemon juice

1 tbsp Shaved parmesan cheese

0.5 tsp Lemon zest

PREPARATION

• 1

  Preheat your air fryer to 400°F (200°C) for at least 5 minutes.

• 2

  Pat the chicken breast dry with a paper towel to ensure a better sear.

• 3

  In a small bowl, combine the garlic powder, sea salt, black pepper, and dried oregano.

• 4

  Rub the chicken breast with 0.5 tablespoon of extra virgin olive oil, then coat evenly with the spice mixture.

• 5

  Place the chicken in the air fryer basket and cook for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F.

• 6

  While the chicken cooks, whisk together the remaining 0.5 tablespoon of olive oil, lemon juice, and lemon zest in a large mixing bowl.

• 7

  Add the baby kale and spinach mix to the bowl and toss thoroughly until the leaves are well-coated and slightly softened.

• 8

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

• 9

  Plate the dressed greens and top with the sliced chicken and shaved parmesan cheese.