Makes 2 Servings
Macros: 348 Cal, Fat 18g, Carbs 14g, Fibre 3g, Protein 34g
283 grams Chicken Breast (boneless, skinless)
2 tbsps Extra Virgin Olive Oil (divided)
1/4 cup Lime Juice (divided)
1/2 tsp Garlic Powder
1/2 tsp Sea Salt (divided)
2 cups Baby Spinach
2 cups Arugula
1 Peach (pitted, sliced)
1/4 cup Red Onion (sliced)
Preheat the grill over medium heat.
Add the chicken to a bowl along with half of the oil, half of the lime juice, garlic powder, and half of the salt. Mix to combine.
Place the chicken on the grill and cook for about five to six minutes per side or until cooked through. Remove the chicken from the grill and let it rest for five minutes before slicing.
To assemble, divide the spinach, arugula, peaches, onion, and sliced chicken into bowls and top with the remaining oil, lime juice, and salt. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is equal to approximately 2 1/2 cups of salad.
Additional Toppings: Fresh herbs like parsley, basil, and cilantro. Top with your favourite dressing instead of the oil and citrus mixture.