NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup kale

1 cup baby spinach

0.5 cup cucumber

0.5 cup cherry tomatoes

3 whole radishes

1 tbsp pumpkin seeds

1 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 evenly on both sides with sea salt, black pepper, and half of the dried oregano.

• 2

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

• 3

  While the chicken cooks, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, and the remaining dried oregano in a small bowl to create the vinaigrette.

• 4

  Wash and chop the kale and baby spinach, then place them in a large mixing bowl.

• 5

  Slice the cucumber into half-moons, halve the cherry tomatoes, and thinly slice the radishes.

• 6

  Add the vegetables to the greens and toss thoroughly with the prepared lemon-herb vinaigrette.

• 7

  Slice the cooked chicken into strips and arrange them over the salad, finishing with a sprinkle of pumpkin seeds for crunch.