NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 whole avocado

1.5 tbsp pepitas

2 cup romaine lettuce

0.5 cup cucumber

2 whole radishes

1 tsp extra virgin olive oil

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Season the chicken breast evenly with garlic powder, 0.125 tsp sea salt, and 0.125 tsp black pepper.

• 2

  Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F, then let it rest before slicing into thin strips.

• 3

  Place the pepitas in a small dry skillet over medium heat and toast for 2-3 minutes, stirring constantly until they are fragrant and golden brown.

• 4

  Chop the romaine lettuce into bite-sized pieces, slice the cucumber into half-moons, and thinly slice the radishes.

• 5

  In a small jar or bowl, whisk together the lime juice, extra virgin olive oil, and the remaining sea salt and black pepper to create the dressing.

• 6

  In a large salad bowl, combine the romaine, cucumber, and radishes; toss thoroughly with the prepared dressing.

• 7

  Top the salad with the sliced grilled chicken, half of a sliced avocado, and the toasted pepitas.