NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

2 cup mixed greens

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tsp balsamic vinegar

1 tsp dijon mustard

PREPARATION

• 1

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

• 2

  Heat a grill or cast-iron skillet over medium-high heat and add one tablespoon of the olive oil to coat the surface.

• 3

  Place the chicken on the grill and cook for 6 to 8 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  While the chicken cooks, whisk together the remaining half tablespoon of olive oil, balsamic vinegar, and Dijon mustard in a small bowl to create the vinaigrette.

• 5

  Slice the cucumber into thin rounds and halve the cherry tomatoes.

• 6

  In a large salad bowl, combine the mixed greens, cucumber, and cherry tomatoes, then toss thoroughly with the prepared vinaigrette.

• 7

  Remove the chicken from the heat and let it rest for 3 minutes to lock in the juices.

• 8

  Slice the chicken into strips and serve immediately over the fresh garden salad.