Grilled Chicken with Avocado Cucumber Salad

Ingredients

• 5 oz (140 g) chicken breast, 3/4 inch (2 cm) thick
• 1 clove garlic, minced (3 g)
• 1/2 tsp dried oregano
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 1 tbsp (15 ml) olive oil, divided
• 2 cups (60 g) mixed greens
• 1/2 cucumber, sliced (80 g)
• 1/2 avocado, sliced (70 g)
• 1 tbsp (15 ml) lime juice
• 1 tbsp (4 g) fresh parsley, chopped

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Season the chicken with the garlic, oregano, salt, pepper, and half the oil.
2. Cook on a grill pan over medium-high heat for 5–6 minutes per side, until 165°F (74°C) inside. Rest for 3 minutes, then slice.
3. Add the greens, cucumber, and avocado to a bowl.
4. Drizzle with the rest of the oil and the lime juice, scatter the parsley, and top with the chicken.