NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

2 cup Mixed baby greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.25 cup Red onion

1 tbsp Extra virgin olive oil

1 tbsp Balsamic vinegar

1 tbsp Hemp hearts

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dijon mustard

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 non-stick skillet over medium heat with a small portion of the olive oil and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken is cooking, prepare the vinaigrette by whisking together the remaining olive oil, balsamic vinegar, and Dijon mustard in a small glass jar or bowl.

• 4

  Wash and dry the mixed baby greens, then place them in a large serving bowl.

• 5

  Slice the cucumber into half-moons, halve the cherry tomatoes, and thinly slice the red onion.

• 6

  Toss the vegetables with the mixed greens until well combined.

• 7

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

• 8

  Top the salad with the sliced chicken, drizzle with the balsamic vinaigrette, and garnish with hemp hearts for added texture.