NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

2 cups Arugula

0.5 cup Cherry tomatoes

0.5 cup Cucumber

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dijon mustard

0.5 oz Feta cheese

1 tbsp Hemp hearts

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6 minutes per side until golden and cooked through.

• 3

  In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, and the remaining dried oregano to create the vinaigrette.

• 4

  Halve the cherry tomatoes and slice the cucumber into thin half-moons.

• 5

  Place the arugula in a large bowl and toss thoroughly with the lemon-herb vinaigrette.

• 6

  Slice the cooked chicken into thin strips and place them over the dressed arugula.

• 7

  Garnish the salad with the cherry tomatoes, cucumber, crumbled feta cheese, and hemp hearts before serving.