Name: Romaine salad with lemon chicken
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, halved lengthwise into cutlets; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp dried basil; 1 1/2 tbsp extra virgin olive oil; 7 oz romaine lettuce, chopped; 3.5 oz cucumber, sliced; 2/3 cup cherry tomatoes, halved; 1 1/2 tbsp lemon juice

Nutrition

Per serving

465 calories

Protein: 49g; 41% of calories
Carbs: 19g; 16% of calories
Fat: 23g; 43% of calories

Ingredients

9 items

Instructions

Prep 20 min · Cook 0 min

Pat the chicken dry. Season both sides with half the salt, half the pepper, and the dried basil.
Heat half the olive oil in a skillet over medium high heat. Cook the chicken for 3 to 4 minutes, flip, and cook for 3 to 4 minutes more until the center is opaque and reaches 165°F. Remove from the pan and let rest for 5 minutes.
In a large bowl, whisk the remaining olive oil, the lemon juice, and the rest of the salt and pepper together until combined.
Add the romaine, cucumber, and cherry tomatoes to the bowl with the vinaigrette and toss to coat thoroughly.
Slice the rested chicken against the grain and arrange it over the top of the salad.

Nutrition

Ingredients

Instructions

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