NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cup mixed baby greens

0.5 cup sliced strawberries

0.25 cup fresh blueberries

1 tbsp extra virgin olive oil

1 tbsp fresh orange juice

1 tsp dijon mustard

1 tsp raw honey

1 tbsp sliced almonds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast evenly with 0.125 tsp of the sea salt and 0.125 tsp of the black pepper.

• 2

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken cooks, whisk together the extra virgin olive oil, fresh orange juice, Dijon mustard, raw honey, and the remaining sea salt and black pepper in a small bowl to create the vinaigrette.

• 4

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

• 5

  Slice the warm chicken breast into thin strips and arrange them over the greens along with the sliced strawberries and fresh blueberries.

• 6

  Drizzle the remaining vinaigrette over the top and garnish with sliced almonds for a satisfying crunch.