NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

5 whole Kalamata olives

1 oz feta cheese

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  While the chicken is cooking, dice the cucumber and red onion, and halve the cherry tomatoes.

• 4

  In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and the remaining sea salt, black pepper, and dried oregano to create the dressing.

• 5

  Once the chicken is cooked, let it rest for 3 minutes before slicing it into bite-sized strips.

• 6

  In a large salad bowl, combine the chopped cucumber, cherry tomatoes, red onion, and Kalamata olives.

• 7

  Add the sliced chicken and crumbled feta cheese to the bowl.

• 8

  Drizzle the lemon vinaigrette over the salad and toss gently to ensure every ingredient is lightly coated before serving.