NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Mixed baby greens

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

0.25 cup Fresh mint

0.5 cup Cucumber

0.25 cup Radishes

1 tbsp Olive oil

1 tbsp Lemon juice

0.5 tsp Dijon mustard

1 tbsp Sunflower seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Season the chicken breast evenly with garlic powder, half of the sea salt, and half of the black pepper.

• 2

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through and golden brown.

• 3

  While the chicken cooks, whisk together the olive oil, lemon juice, Dijon mustard, and the remaining salt and pepper in a small bowl to create the vinaigrette.

• 4

  In a large salad bowl, combine the mixed baby greens with the fresh parsley, cilantro, and mint leaves.

• 5

  Add the sliced cucumber and radishes to the greens and toss gently with half of the prepared vinaigrette.

• 6

  Once the chicken is finished, let it rest for 3 minutes before slicing it into thin strips.

• 7

  Top the salad with the sliced chicken and sunflower seeds, then drizzle with the remaining vinaigrette before serving.