NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Mixed baby greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

0.25 whole Avocado

1 tbsp Lemon juice

PREPARATION

• 1

  Season the chicken breast strips evenly with the dried oregano, sea salt, and black pepper.

• 2

  Heat the extra virgin olive oil in a medium skillet over medium-high heat.

• 3

  Add the chicken to the skillet and cook for 5-6 minutes per side until golden brown and cooked through.

• 4

  While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.

• 5

  In a large bowl, combine the mixed baby greens, cucumber, tomatoes, and red onion.

• 6

  Whisk the lemon juice with a small amount of water or a touch more oil to create a light dressing.

• 7

  Slice the cooked chicken and place it over the salad greens along with the sliced avocado.

• 8

  Drizzle the lemon dressing over the salad and toss gently before serving.