NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium zucchini

1 tbsp extra virgin olive oil

0.25 whole avocado

2 cups arugula

1 tbsp fresh mint

1 tbsp fresh parsley

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

  Season the chicken breast with garlic powder, half of the sea salt, and half of the black pepper.

• 2

  Slice the zucchini into long, thin ribbons using a mandoline or a vegetable peeler.

• 3

  Heat a grill pan over medium-high heat and lightly coat with 0.5 tbsp of the olive oil.

• 4

  Grill the chicken for 5-7 minutes per side until fully cooked through, then set aside to rest for 5 minutes before slicing into strips.

• 5

  Quickly grill the zucchini ribbons for 1-2 minutes per side until lightly charred and tender.

• 6

  In a large mixing bowl, whisk together the remaining 0.5 tbsp olive oil, lemon juice, remaining sea salt, and remaining black pepper.

• 7

  Add the arugula, grilled zucchini ribbons, chopped mint, and chopped parsley to the bowl, tossing gently to coat with the dressing.

• 8

  Transfer the salad to a plate and top with the sliced grilled chicken and diced avocado to serve.