NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked white rice

1 tsp extra virgin olive oil

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

2 tbsp finely diced red onion

1 tbsp crumbled feta cheese

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh parsley

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides evenly with dried oregano, garlic powder, sea salt, and black pepper.

• 2

  Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken is cooking, combine the diced cucumber, halved cherry tomatoes, and red onion in a small bowl and toss with half of the fresh lemon juice.

• 5

  Remove the chicken from the pan, let it rest for 3 minutes, then slice into thin strips and drizzle with the remaining lemon juice.

• 6

  Place the warm cooked white rice in a bowl and top with the sliced chicken and the fresh vegetable salad.

• 7

  Garnish the bowl with crumbled feta cheese and chopped fresh parsley before serving.