NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Arugula

1 cup Kale

1 cup Romaine lettuce

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dijon mustard

1 tbsp Pumpkin seeds

1 tbsp Hemp hearts

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and garlic powder.

• 2

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

• 3

  While the chicken cooks, remove the tough stems from the kale and finely chop the leaves.

• 4

  Place the kale in a large bowl and massage it with a tiny drop of olive oil for 1 minute to soften the fibers.

• 5

  In a small jar or bowl, whisk together the olive oil, fresh lemon juice, and Dijon mustard until the dressing is fully emulsified.

• 6

  Add the arugula and chopped romaine to the bowl with the kale, then pour the dressing over the greens and toss thoroughly to coat.

• 7

  Slice the cooked chicken into strips and arrange them over the salad base.

• 8

  Top the salad with pumpkin seeds and hemp hearts before serving.