NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

3 cup small leaf lettuce

0.5 cup cucumber

3 whole radishes

1 tbsp extra virgin olive oil

1 tbsp dijon mustard

1 tsp raw honey

1 tbsp apple cider vinegar

1 tbsp pumpkin seeds

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat a skillet over medium heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken cooks, whisk together the extra virgin olive oil, dijon mustard, raw honey, and apple cider vinegar in a small bowl until emulsified.

• 4

  Thinly slice the cucumber and the radishes into rounds.

• 5

  Once the chicken is cooked, let it rest for 5 minutes to retain its juices before slicing into bite-sized strips.

• 6

  In a large mixing bowl, combine the small leaf lettuce, sliced cucumber, and radishes.

• 7

  Drizzle the honey-mustard vinaigrette over the salad and toss gently to ensure even coating.

• 8

  Top the salad with the sliced chicken breast and pumpkin seeds, then finish with the remaining sea salt and black pepper.