NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

3 cup Mixed baby greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.25 cup Radishes

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dijon mustard

1 tbsp Hemp hearts

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

1 tsp Fresh chives

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 3

  Remove the chicken from the pan and let it rest for 5 minutes before slicing it into thin strips.

• 4

  In a small glass jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced parsley, and minced chives until emulsified.

• 5

  Thinly slice the cucumber and radishes, and halve the cherry tomatoes.

• 6

  In a large mixing bowl, combine the mixed baby greens, cucumber, tomatoes, and radishes.

• 7

  Toss the salad with half of the lemon-herb vinaigrette until the leaves are lightly coated.

• 8

  Transfer the greens to a serving plate, top with the sliced chicken, sprinkle with hemp hearts, and drizzle the remaining dressing over the top.