NUTRITION

SERVINGS

INGREDIENTS

7.25 oz Chicken breast

2 cups Mixed baby greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

1 tbsp Hemp seeds

1 tbsp Olive oil

1 tbsp Apple cider vinegar

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Season the chicken breast evenly with 0.25 tsp sea salt, 0.25 tsp black pepper, and 0.5 tsp dried oregano on both sides.

• 2

  Heat 0.5 tbsp olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and let it rest on a cutting board for 5 minutes to keep it juicy.

• 5

  While the chicken rests, chop 0.5 cup cucumber into bite-sized pieces, halve 0.5 cup cherry tomatoes, and thinly slice 2 tbsp red onion.

• 6

  In a small jar or bowl, whisk together the juice of 0.5 whole lemon, 1 tbsp apple cider vinegar, and the remaining 0.5 tbsp olive oil until emulsified.

• 7

  Toss 2 cups mixed baby greens, the cucumber, tomatoes, and onion in a large bowl with half of the prepared dressing.

• 8

  Slice the chicken breast into thin strips, place them on top of the salad, sprinkle with 1 tbsp hemp seeds, and drizzle with the remaining dressing.