NUTRITION

SERVINGS

INGREDIENTS

4 oz organic chicken breast

1.5 oz whole wheat rustic bread

1 tsp extra virgin olive oil

1 clove garlic

1 tsp fresh rosemary

1 cup baby arugula

0.5 tsp balsamic vinegar

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Finely mince the garlic clove and the fresh rosemary leaves.

• 2

  Season the chicken breast on both sides with sea salt, black pepper, and the minced garlic and rosemary mixture.

• 3

  Heat the extra virgin olive oil in a skillet over medium-high heat.

• 4

  Add the chicken breast to the pan and sear for approximately 6 to 7 minutes per side until golden brown and cooked through.

• 5

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into strips.

• 6

  Place the slice of rustic bread into the same skillet for 1 minute per side to toast and soak up the remaining herb-infused oils.

• 7

  In a small bowl, toss the baby arugula with the balsamic vinegar.

• 8

  Place the toasted bread on a plate, layer the sliced chicken on top, and serve with the arugula salad on the side.