NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz feta cheese

1 cup cucumber

0.5 cup cherry tomatoes

0.25 cup red onion

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 cups romaine lettuce

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat and lightly coat with a small portion of the olive oil.

• 3

  Cook the chicken for 5-7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken rests, chop the cucumber into bite-sized pieces, halve the cherry tomatoes, and thinly slice the red onion.

• 5

  In a small bowl, whisk together the remaining extra virgin olive oil and lemon juice to create the dressing.

• 6

  Place the chopped romaine lettuce in a large bowl and layer with the cucumber, tomatoes, and red onion.

• 7

  Slice the rested chicken breast into strips and place on top of the vegetables.

• 8

  Crumble the feta cheese over the salad and drizzle with the lemon-herb vinaigrette before serving.