NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup English cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 oz feta cheese

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Season the chicken breast evenly with half of the sea salt, black pepper, and dried oregano.

• 2

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

• 3

  While the chicken rests, finely dice the English cucumber and red onion, and halve the cherry tomatoes.

• 4

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

• 5

  Slice the rested chicken into bite-sized cubes.

• 6

  In a large mixing bowl, combine the diced cucumber, tomatoes, onion, chicken cubes, and crumbled feta cheese.

• 7

  Drizzle the vinaigrette over the salad, sprinkle with fresh chopped parsley, and toss gently to combine before serving.