NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 cup Cucumber

1 cup Cherry tomatoes

0.25 cup Red onion

1 tbsp Fresh lemon juice

0.25 whole Avocado

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Heat a large skillet over medium-high heat with half of the extra virgin olive oil.

• 3

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

• 4

  While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.

• 5

  In a small bowl, whisk together the remaining olive oil, lemon juice, remaining sea salt, pepper, and oregano to create the dressing.

• 6

  In a large bowl, combine the cucumber, tomatoes, red onion, and diced avocado.

• 7

  Drizzle the dressing over the vegetables and toss gently to coat, then sprinkle with freshly chopped parsley.

• 8

  Remove the chicken from the pan, let it rest for 5 minutes, then slice it into strips.

• 9

  Plate the cucumber-tomato salad and top with the sliced chicken breast.