NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Mixed baby greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.25 whole Avocado

1 tbsp Hemp seeds

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

1 tsp Fresh dill

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Slice the cucumber into thin rounds and halve the cherry tomatoes.

• 5

  Place the mixed baby greens in a large serving bowl and layer with the cucumber, cherry tomatoes, and sliced avocado.

• 6

  Allow the grilled chicken to rest for 3 minutes, then slice it into thin strips and place it over the salad.

• 7

  Drizzle the lemon-herb vinaigrette over the salad and finish with a sprinkle of hemp seeds for a nutrient-dense crunch.