NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Cucumber

1 cup Cherry tomatoes

0.25 whole Avocado

2 tbsp Red onion

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

2 tbsp Fresh parsley

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken is resting, dice the cucumber into half-moons, halve the cherry tomatoes, and finely mince the red onion and fresh parsley.

• 4

  In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining salt, pepper, and oregano to create the vinaigrette.

• 5

  Slice the rested chicken into bite-sized strips and add them to the bowl with the prepared vegetables.

• 6

  Gently fold in the diced avocado and minced parsley, tossing everything until well-coated with the dressing.