NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup cooked brown lentils

1 cup diced English cucumber

0.5 cup diced red bell pepper

0.25 cup diced red onion

1 tbsp hemp seeds

0.25 cup chopped fresh parsley

2 tbsp chopped fresh mint

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp red wine vinegar

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast with a pinch of salt and pepper, then sauté in a non-stick pan over medium heat until cooked through.

• 2

  Allow the chicken to rest for 5 minutes before dicing it into small, bite-sized pieces.

• 3

  In a large mixing bowl, combine the diced chicken, cooked lentils, cucumber, red bell pepper, and red onion.

• 4

  Add the chopped parsley, fresh mint, and hemp seeds to the bowl, tossing gently to distribute the herbs and seeds.

• 5

  In a small separate bowl, whisk together the olive oil, lemon juice, red wine vinegar, sea salt, and black pepper until emulsified.

• 6

  Pour the vinaigrette over the salad and toss thoroughly to ensure every ingredient is evenly coated.

• 7

  Serve immediately at room temperature or chill in the refrigerator for 30 minutes to allow the flavors to deepen.