NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp extra virgin olive oil

2 cups mixed garden greens

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 cup radishes

1 tbsp fresh lemon juice

1 tsp dijon mustard

1 tbsp fresh parsley

1 tbsp hemp hearts

PREPARATION

• 1

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

• 2

  Heat half of the extra virgin olive oil in a medium skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken is cooking, prepare the vinaigrette by whisking together the remaining olive oil, lemon juice, Dijon mustard, and chopped fresh parsley in a small bowl.

• 5

  In a large salad bowl, combine the mixed garden greens, sliced cucumber, halved cherry tomatoes, and thinly sliced radishes.

• 6

  Remove the chicken from the skillet and let it rest on a cutting board for 3 minutes before slicing into thin strips.

• 7

  Arrange the sliced chicken on top of the prepared garden greens and vegetables.

• 8

  Drizzle the herb vinaigrette over the salad and sprinkle with hemp hearts just before serving.