NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

2 cups Mixed baby greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.25 cup Red onion

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

• 2

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

• 3

  While the chicken cooks, prepare the vinaigrette by whisking together the extra virgin olive oil, lemon juice, Dijon mustard, and the remaining salt, pepper, and oregano in a small bowl.

• 4

  Thinly slice the cucumber into half-moons, halve the cherry tomatoes, and finely slice the red onion.

• 5

  Place the mixed baby greens in a large serving bowl and toss gently with half of the prepared vinaigrette.

• 6

  Allow the grilled chicken to rest for 3 minutes before slicing it into thin strips.

• 7

  Arrange the sliced chicken, cucumber, tomatoes, and red onion over the greens and drizzle with the remaining vinaigrette before serving.