NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 cup Cooked brown rice pasta

2 cups Arugula

0.5 cup Cherry tomatoes

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 clove Garlic

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 the internal temperature reaches 165°F.

• 3

  Let the chicken rest for 5 minutes to lock in the juices, then slice it into bite-sized strips.

• 4

  In a small jar or bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, and the remaining salt and pepper.

• 5

  In a large mixing bowl, combine the cooked brown rice pasta, sliced chicken, halved cherry tomatoes, and fresh arugula.

• 6

  Drizzle the dressing over the salad, add the fresh parsley, and toss gently until every ingredient is well-coated and glistening.