NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 cup mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

PREPARATION

• 1

  Pat the chicken breast dry and season both sides with sea salt, black pepper, garlic powder, 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 6-8 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the heat, drizzle with half of the lemon juice, and let it rest for 5 minutes.

• 5

  In a large mixing bowl, whisk together the remaining 1 tablespoon of olive oil and the remaining lemon juice.

• 6

  Add the mixed baby greens, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion to the bowl and toss to coat.

• 7

  Slice the chicken into strips and serve on top of the crisp garden salad.