NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

2 tbsp dill pickle juice

1 tbsp lemon juice

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

2 cup mixed baby greens

0.5 cup cherry tomatoes

0.25 cup shredded carrots

1 tbsp apple cider vinegar

PREPARATION

• 1

  In a glass bowl, combine the chicken breast with dill pickle juice, lemon juice, half of the olive oil, garlic powder, and smoked paprika.

• 2

  Let the chicken marinate in the refrigerator for at least 30 minutes to infuse the meat with savory, tangy notes.

• 3

  Preheat a grill or cast-iron skillet over medium-high heat and lightly grease with a tiny bit of oil if needed.

• 4

  Place the chicken on the heat and cook for 6 to 8 minutes per side until the exterior is golden-brown and the internal temperature reaches 165°F.

• 5

  Remove the chicken from the heat and let it rest for 5 minutes on a cutting board to lock in the juices.

• 6

  In a large salad bowl, combine the mixed baby greens, halved cherry tomatoes, and shredded carrots.

• 7

  Whisk the remaining olive oil and apple cider vinegar with sea salt and black pepper to create a simple vinaigrette.

• 8

  Drizzle the dressing over the vegetables, toss well, and serve the sliced grilled chicken on top.