NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

2 cup Mixed baby greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 tbsp Sunflower seeds

1 tbsp Lemon juice

1 tsp Dijon mustard

1 tsp Honey

PREPARATION

• 1

  Pat the chicken breast dry and season both sides with sea salt, black pepper, and dried oregano.

• 2

  Heat a skillet over medium-high heat with half of the olive oil and sear the chicken for 6-7 minutes per side until cooked through.

• 3

  While the chicken cooks, whisk together the remaining olive oil, lemon juice, Dijon mustard, and honey in a small bowl to create the vinaigrette.

• 4

  Chop the cucumber into half-moons and halve the cherry tomatoes.

• 5

  Remove the chicken from the pan and let it rest for 5 minutes before slicing into bite-sized strips.

• 6

  In a large bowl or meal prep container, combine the mixed baby greens, cucumber, and cherry tomatoes.

• 7

  Top the salad with the sliced chicken and sunflower seeds, then drizzle with the lemon vinaigrette just before eating.