NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups mixed baby greens

0.25 cup cucumber

0.5 cup cherry tomatoes

0.25 whole avocado

1 tbsp extra virgin olive oil

1 tbsp fresh 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 with half of the sea salt, black pepper, and dried oregano.

• 2

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 3

  While the chicken cooks, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, and the remaining salt, pepper, and oregano in a small bowl.

• 4

  In a large serving bowl, combine the mixed baby greens, sliced cucumber, and halved cherry tomatoes.

• 5

  Drizzle half of the lemon-herb vinaigrette over the salad greens and toss gently to coat.

• 6

  Slice the cooked chicken breast into strips and arrange them on top of the salad.

• 7

  Add the sliced avocado to the bowl and drizzle the remaining dressing over the chicken and avocado before serving.