NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Chicken Breast

2 cups Baby Spinach

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

0.5 teaspoon Dried Oregano

PREPARATION

• 1

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

• 2

  Preheat a grill or grill pan over medium-high heat and lightly grease with a touch of oil.

• 3

  Grill the chicken for 6 to 7 minutes per side until fully cooked and the internal temperature reaches 165°F.

• 4

  While the chicken rests, whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.

• 5

  In a large salad bowl, combine the baby spinach, halved cherry tomatoes, and sliced cucumbers.

• 6

  Slice the grilled chicken into thin strips and arrange them over the bed of greens.

• 7

  Drizzle the lemon-Dijon dressing over the top and toss gently before serving.