NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 large Egg

2 cup Mixed baby greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

0.25 whole Avocado

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

  Place the egg in a small pot of boiling water for 9 minutes, then immediately transfer to an ice bath to cool before peeling and slicing.

• 4

  In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard until emulsified.

• 5

  In a large serving bowl, combine the mixed baby greens, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion.

• 6

  Slice the grilled chicken into strips and dice the avocado, then arrange them over the salad base along with the sliced egg.

• 7

  Drizzle the lemon-dijon vinaigrette over the top and toss gently to combine all the fresh flavors.