Recipe makes 3 servings
Ingredients:
2 medium chicken breasts (about 14 ounces/400g)
2 Tbsp olive oil (plus more for grilling)
1 tsp dried oregano
1 tsp dried thyme
Salt and black pepper, to taste
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1 medium cucumber, diced
For the Dressing:
2 Tbsp extra virgin olive oil
1 tsp Dijon mustard
1 tsp maple-flavored syrup (sugar free)
1 Tbsp lemon juice
Salt and black pepper, to taste
Instructions:
In a small bowl, mix 2 tbsp olive oil, oregano, thyme, salt, and pepper. Rub the mixture over the chicken breasts and let marinate for at least 20 minutes.
Preheat a grill pan or outdoor grill over medium-high heat. Brush lightly with olive oil. Cook the chicken for 5-6 minutes per side, or until fully cooked through. Let rest for 5 minutes, then slice into bite-sized pieces.
In a small bowl, whisk together olive oil, Dijon mustard, maple-flavored syrup, lemon juice, salt, and pepper until smooth.
In a large bowl, combine avocado, cherry tomatoes, cucumber, and grilled chicken pieces.
Drizzle the dressing over the salad, toss gently, and serve immediately.
Nutritional breakdown per serving (3 servings)
492 Calories
43.3g Protein
31.3g Fat
5g Fiber
10g Total Carbs
4.6g NET Carbs
