NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

2 cup Mixed baby greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 whole Radishes

0.25 whole Avocado

1 tbsp Pumpkin seeds

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dijon mustard

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.

• 2

  Heat 0.5 teaspoon of olive oil in a medium skillet over medium-high heat.

• 3

  Place the chicken in the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 4

  While the chicken is cooking, prepare the dressing by whisking together the extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl.

• 5

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

• 6

  Once the chicken is finished, let it rest for 3 minutes before slicing it into thin strips.

• 7

  Arrange the sliced chicken on top of the greens, then add the sliced avocado and sprinkle with pumpkin seeds.

• 8

  Drizzle the lemon vinaigrette over the salad just before serving and toss gently to combine.