NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup low-fat cottage cheese

0.5 cup shelled edamame

1 cup baby arugula

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh dill

0.5 tsp lemon zest

PREPARATION

• 1

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

• 2

  Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked and juices run clear.

• 3

  In a medium mixing bowl, combine the low-fat cottage cheese, shelled edamame, fresh lemon juice, lemon zest, and chopped fresh dill.

• 4

  Stir in the extra virgin olive oil and the remaining sea salt and black pepper until the mixture is creamy and well-incorporated.

• 5

  Arrange a bed of baby arugula on a serving plate.

• 6

  Slice the grilled chicken into strips and place them directly over the arugula.

• 7

  Spoon the edamame cottage cheese mixture over the chicken and serve immediately while the chicken is still warm.