NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup canned artichoke hearts

1 cup arugula

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat with 0.5 tbsp of the olive oil.

• 3

  Add the chicken to the skillet and sear for 6 to 7 minutes per side until the internal temperature reaches 165°F, then remove from heat and let rest.

• 4

  Mince the garlic clove and whisk it in a small bowl with the remaining olive oil, lemon juice, and the rest of the salt, pepper, and oregano.

• 5

  Drain and halve the canned artichoke hearts, then toss them in half of the prepared lemon-herb dressing.

• 6

  Place the fresh arugula on a serving plate and top it with the marinated artichoke hearts.

• 7

  Slice the rested chicken breast into strips and arrange them over the salad.

• 8

  Drizzle the remaining dressing over the entire dish and garnish with crumbled feta cheese.