NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

2 cups Mixed baby greens

0.25 whole Avocado

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 tbsp Fresh lemon juice

1 tsp Dried oregano

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat half of the olive oil in a medium skillet over medium-high heat.

• 3

  Place the chicken in the skillet and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 4

  While the chicken cooks, slice the cucumber into half-moons and halve the cherry tomatoes.

• 5

  In a small bowl, whisk together the remaining olive oil, lemon juice, and chopped fresh parsley to create a light dressing.

• 6

  In a large salad bowl, toss the mixed baby greens with the cucumber and cherry tomatoes.

• 7

  Drizzle the lemon-herb dressing over the greens and toss gently to coat.

• 8

  Slice the cooked chicken into strips and place them on top of the greens.

• 9

  Garnish with the sliced avocado and serve immediately.