NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 cup mixed baby greens

0.5 cup cherry tomatoes

0.5 cup cucumber

0.25 cup red onion

1 tbsp sunflower seeds

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with the dried oregano, garlic powder, sea salt, and black pepper.

• 2

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

• 3

  Place the chicken in the skillet and sear for 5 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 4

  While the chicken cooks, prepare the salad by combining the mixed baby greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion in a large bowl.

• 5

  In a small jar or bowl, whisk together the remaining olive oil and the fresh lemon juice to create a simple vinaigrette.

• 6

  Remove the chicken from the pan and let it rest for 3 minutes before slicing it into thin strips.

• 7

  Toss the salad with the lemon vinaigrette, top with the sliced chicken and sunflower seeds, and serve immediately.