NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 cup red onion

0.25 whole avocado

1 tbsp raw pumpkin seeds

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 3

  While the chicken rests, whisk together the extra virgin olive oil, lemon juice, and dijon mustard in a small bowl until emulsified.

• 4

  In a large serving bowl, combine the mixed baby greens, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion.

• 5

  Slice the rested chicken breast into thin strips and dice the avocado into small chunks.

• 6

  Drizzle the dressing over the vegetables and toss gently to coat before topping with the sliced chicken, avocado, and pumpkin seeds.