Name: Garden greens with vinaigrette
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, halved horizontally into cutlets; 1 1/2 tbsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 3.5 oz mixed greens; 2 oz cucumber, sliced; 1/3 cup cherry tomatoes, halved; 1 tbsp lemon juice; 1 tsp Dijon mustard

Nutrition

Per serving

433 calories

Protein: 47g; 43% of calories
Carbs: 11g; 9% of calories
Fat: 24g; 48% of calories

Ingredients

9 items

Instructions

Prep 20 min · Cook 3 min

Season the chicken cutlets with half the salt and half the pepper. Heat about 1 teaspoon of the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 3 to 4 minutes per side. Remove to a board and let rest for 3 minutes before slicing. Done when 165°F and no pink in the center.
While the chicken rests, whisk the remaining olive oil, lemon juice, Dijon mustard, and the rest of the salt and pepper in a large bowl until smooth.
Add the mixed greens, cucumber, and tomatoes to the bowl. Toss until the leaves are well coated with the vinaigrette. Transfer to a plate and top with the sliced chicken.

Nutrition

Ingredients

Instructions

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