NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Avocado oil

2 cup Mixed salad greens

0.5 cup Cherry tomatoes

0.5 cup Cucumber

0.25 cup Red onion

1 tbsp Extra virgin olive oil

1 tbsp Fresh orange juice

1 tsp Honey

1 tsp Dijon mustard

1 tbsp Sunflower seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a medium skillet over medium-high heat.

• 3

  Place the chicken in the skillet and cook for 6-7 minutes per side until the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and let it rest for 5 minutes before slicing it into thin strips.

• 5

  In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh orange juice, honey, and Dijon mustard until emulsified.

• 6

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

• 7

  Place the sliced chicken on top of the salad and sprinkle with sunflower seeds.

• 8

  Drizzle the citrus vinaigrette over the salad just before serving and toss gently to coat.