NUTRITION

SERVINGS

INGREDIENTS

5.75 oz chicken breast

1 tbsp extra virgin olive oil

2 cups mixed greens

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 whole avocado

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  Heat a skillet over medium-high heat with half of the olive oil and sear the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 3

  While the chicken is cooking, whisk together the remaining olive oil, lemon juice, Dijon mustard, and the remaining spices in a small bowl to create the vinaigrette.

• 4

  Prep the vegetables by slicing the cucumber into half-moons, halving the cherry tomatoes, and thinly slicing the avocado.

• 5

  Place the mixed greens in a large serving bowl and toss with the prepared cucumber and tomatoes.

• 6

  Remove the chicken from the pan, let it rest for 3 minutes, then slice into thin strips.

• 7

  Arrange the warm chicken strips and avocado slices over the salad, then drizzle the lemon-herb vinaigrette over the top just before serving.