NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Mixed baby greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.25 whole Avocado

1 tbsp Pumpkin seeds

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dijon mustard

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Heat 0.5 tablespoon of olive oil in a medium skillet over medium-high heat.

• 3

  Add the chicken to the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 4

  While the chicken cooks, prepare the dressing by whisking together the extra virgin olive oil, lemon juice, Dijon mustard, and finely chopped fresh parsley in a small bowl.

• 5

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

• 6

  Remove the chicken from the heat and let it rest for 3 minutes before slicing it into thin strips.

• 7

  Arrange the sliced chicken and avocado over the greens, sprinkle with pumpkin seeds, and drizzle the lemon-herb vinaigrette over the top before serving.