10 | 5 | 499 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
5 min | 0 min | 1 |
2 cup | Lettuce, spring mix (mesclun) (rinsed) |
1/2 medium | Tomato (diced) |
1/2 medium | Carrots (grated) |
1/2 medium | Zucchini (sliced) |
1/2 medium pepper(s) | Red bell pepper (diced) |
1/4 cup | Bean sprouts |
1 tbsp | Pumpkin seeds (pepitas) |
1/4 cup slices | Avocado (cut in half, turn to separate and remove pit) |
2 tbsp | Balsamic Vinaigrette |
114 gm | Chicken breast, boneless, skinless, grilled (or fish or turkey) |
Chicken
1. Preheat oven to 375F
2. Place chicken on an oven proof baking dish
3. Drizzle each chicken breast with olive oil and a squeeze of lime and season with salt and pepper and any herbs or spices of your choice
4. Put the baking dish in the oven and cook for about 15-20 minutes
(oven times may vary and depending on the size of your chicken breast cooking may take longer or less time)
5. To check the meat use a knife or toothpick - you want juices to run clear, using a thermometer check that internal temperature is at 165F.
6. Remove chicken from baking dish and let rest, cut into long strips
Salad
1. Place lettuce, tomato, zucchini, peppers, and bean sprouts on the bottom of a large serving bowl
2. Add pumpkin seeds and sliced avocado and top of salad with cut chicken breast strips and drizzle with balsamic vinegar
Enjoy!
Quick Tips
this recipe goes well with cooked fish or turkey too!
Nutritional Highlights
Various Vegetables
a mix of different vegetables provide key vitamins and minerals required for vital health and maintenance of the body. A diet rich in vegetables may reduce the risk of stroke, cancer, heart disease and type 2 diabetes
Chicken
is very high in lean protein and may help with muscle building and repair
Meat | 1.5 |
Meat Alternative | 0.2 |
Vegetables | 5.9 |