NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cup mixed greens

0.5 cup cucumber

0.5 cup cherry tomatoes

3 whole radishes

0.25 whole avocado

1 tbsp pumpkin seeds

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat a grill pan or skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 3

  While the chicken cooks, prepare the vinaigrette by whisking together the extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl until emulsified.

• 4

  Slice the cucumber into thin half-moons and halve the cherry tomatoes.

• 5

  Thinly slice the radishes and the quarter of an avocado.

• 6

  In a large serving bowl, combine the mixed greens with the cucumber, tomatoes, and radishes.

• 7

  Allow the grilled chicken to rest for 3 minutes, then slice it into thin strips.

• 8

  Arrange the chicken strips and avocado slices over the salad, sprinkle with pumpkin seeds, and drizzle the vinaigrette over the top before serving.