NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 cup mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 cup red onion

PREPARATION

• 1

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

• 2

  Heat 0.5 tablespoon of olive oil in a medium skillet over medium-high heat.

• 3

  Place the chicken in the skillet and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 4

  While the chicken cooks, prepare the dressing by whisking together the remaining 1 tablespoon of olive oil, lemon juice, and the rest of the salt, pepper, and oregano in a small bowl.

• 5

  In a large salad bowl, combine the mixed baby greens, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion.

• 6

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

• 7

  Top the garden salad with the sliced chicken and drizzle the lemon vinaigrette over the top just before serving.