NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 head romaine lettuce

1 tbsp extra virgin olive oil

1 oz feta cheese

0.5 cup cherry tomatoes

0.25 cup cucumber

1 tbsp fresh lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Season the chicken breast with half of the sea salt, black pepper, and dried oregano.

• 2

  Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165 degrees.

• 3

  Slice the romaine head in half lengthwise, ensuring the root remains intact to hold the leaves together.

• 4

  Lightly brush the cut side of the romaine with a small amount of the olive oil and grill cut-side down for 2 minutes until slightly charred.

• 5

  Whisk together the remaining olive oil, lemon juice, minced garlic, and the rest of the herbs and seasonings in a small bowl.

• 6

  Chop the grilled romaine into large chunks and place them in a bowl with the sliced chicken, cherry tomatoes, and cucumber.

• 7

  Drizzle the lemon-herb vinaigrette over the salad and finish by sprinkling the crumbled feta cheese on top.