NUTRITION

SERVINGS

INGREDIENTS

4 oz Boneless skinless chicken breast

0.75 cup Cooked green lentils

0.5 cup Cucumber

0.25 cup Red bell pepper

2 tbsp Red onion

2 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

0.5 tsp Dried oregano

PREPARATION

• 1

  Season the chicken breast with a portion of the sea salt and black pepper.

• 2

  Pan-sear the chicken over medium-high heat for 5-6 minutes per side until cooked through, then let it rest before dicing into bite-sized pieces.

• 3

  In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, and dried oregano to create the vinaigrette.

• 4

  In a large mixing bowl, combine the cooked green lentils, diced cucumber, diced red bell pepper, and finely minced red onion.

• 5

  Add the diced chicken to the lentil and vegetable mixture.

• 6

  Drizzle the lemon-herb vinaigrette over the salad and toss thoroughly to ensure all ingredients are evenly coated.

• 7

  Garnish with freshly chopped parsley and serve immediately or chill for later.