NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Mixed baby greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

0.25 whole Avocado

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Fresh parsley

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat a skillet over medium-high heat with a small drizzle of olive oil and sear the chicken for 5-6 minutes per side until fully cooked and golden.

• 3

  While the chicken rests, chop the cucumber into half-moons, halve the cherry tomatoes, and thinly slice the red onion.

• 4

  In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, chopped parsley, dill, and the remaining salt and pepper.

• 5

  Slice the rested chicken breast into thin bite-sized strips.

• 6

  In a large serving bowl, combine the mixed baby greens with the prepared vegetables and sliced avocado.

• 7

  Add the chicken to the bowl, drizzle with the lemon-herb vinaigrette, and toss gently to coat before serving.