NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

2 cup mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 cup red onion

1 tbsp extra virgin olive oil

1 tsp raw honey

1 tbsp apple cider vinegar

0.5 tsp dijon mustard

1 tbsp raw pumpkin seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken in the skillet and cook for 6 to 8 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips.

• 5

  In a small jar or bowl, whisk together the extra virgin olive oil, raw honey, apple cider vinegar, dijon mustard, and the remaining salt and pepper until emulsified.

• 6

  In a large serving bowl, toss the mixed baby greens with the cucumber, cherry tomatoes, and red onion.

• 7

  Arrange the sliced chicken on top of the greens and sprinkle with the raw pumpkin seeds for crunch.

• 8

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