NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups mixed baby greens

0.5 cup cherry tomatoes

0.5 cup cucumber

2 whole radishes

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried oregano

1 oz feta cheese

1 tbsp pumpkin seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken cooks, prepare the dressing by whisking together the extra virgin olive oil, fresh lemon juice, dried oregano, and the remaining salt and pepper in a small bowl.

• 4

  Slice the cucumber into thin half-moons, halve the cherry tomatoes, and thinly slice the radishes.

• 5

  In a large serving bowl, combine the mixed baby greens, sliced cucumber, cherry tomatoes, and radishes.

• 6

  Drizzle the lemon-herb vinaigrette over the vegetables and toss thoroughly to ensure all the greens are lightly coated.

• 7

  Remove the chicken from the heat, let it rest for 3 minutes to keep it juicy, then slice it into thin strips.

• 8

  Top the salad with the grilled chicken strips, crumbled feta cheese, and pumpkin seeds for a final layer of texture and serve immediately.