NUTRITION

SERVINGS

INGREDIENTS

3 oz Flank steak

3 oz Chicken breast

0.5 cup Mango

0.25 whole Avocado

0.25 cup Cherry tomatoes

2 cup Romaine lettuce

1 tbsp Lime juice

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Pomegranate seeds

PREPARATION

• 1

  Pat the flank steak and chicken breast dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the chicken breast in the skillet and cook for 5 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Add the flank steak to the skillet and sear for 3 to 4 minutes per side for a medium-rare finish, then remove all meat and let rest for 5 minutes.

• 5

  While the meat rests, dice the mango and avocado into small cubes and halve the cherry tomatoes.

• 6

  In a small bowl, combine the mango, avocado, tomatoes, pomegranate seeds, and lime juice, tossing gently to incorporate.

• 7

  Chop the romaine lettuce and arrange it as a base on a large plate or bowl.

• 8

  Slice the rested steak and chicken against the grain into thin strips and arrange them over the lettuce.

• 9

  Top the dish with the fresh mango salsa and serve immediately while the proteins are still warm.