NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

3 cup Baby spinach

1 large Egg

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Shallot

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper, then grill over medium heat for 6-7 minutes per side until fully cooked.

• 2

  Bring a small pot of water to a boil, carefully lower the egg into the water, and simmer for 7 minutes for a jammy yolk, then immediately transfer to an ice bath.

• 3

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced shallot, and the remaining salt and pepper to create the vinaigrette.

• 4

  Place the fresh baby spinach in a large bowl and toss with half of the prepared vinaigrette until the leaves are lightly coated.

• 5

  Slice the grilled chicken into strips and peel the cooled egg, cutting it in half lengthwise.

• 6

  Arrange the sliced chicken, halved egg, sliced cucumber, and halved cherry tomatoes over the bed of spinach.

• 7

  Drizzle the remaining vinaigrette over the top and serve immediately.