NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 cup mixed baby greens

0.5 cup sliced cucumber

0.5 cup cherry tomatoes

0.25 whole avocado

1 tsp dijon mustard

PREPARATION

• 1

  Season the chicken breast evenly with half of the sea salt, black pepper, and dried oregano.

• 2

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

• 3

  Place the chicken in the skillet and cook for 6-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.

• 4

  While the chicken cooks, whisk together the remaining olive oil, fresh lemon juice, Dijon mustard, and the rest of the salt, pepper, and oregano in a small bowl to create the dressing.

• 5

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

• 6

  Drizzle the lemon-herb dressing over the vegetables and toss gently to coat.

• 7

  Slice the cooked chicken into thin strips and arrange them over the bed of greens.

• 8

  Top the salad with the sliced avocado and serve immediately while the chicken is still warm.