🐔 For the Grilled Chicken Breast:
1 boneless, skinless chicken breast
Olive oil
Salt
Black pepper
Crushed red pepper flakes (for a bit of heat)
Optional: garlic powder or Italian herbs for added flavor
Cooking Tools:
Grill pan or skillet
Tongs or spatula
Instructions:
1. Brush the chicken with olive oil.
2. Season both sides with salt, black pepper, and crushed red pepper.
3. Grill or pan-cook on medium-high heat until golden brown and fully cooked (internal temp: 165°F / 75°C).
🥗 For the Fresh Salad:
Romaine or leafy lettuce
Cherry tomatoes or small tomatoes (cut into wedges)
Cucumber slices
Orange segments
Croutons
Instructions:
1. Wash and dry all vegetables and greens.
2. Cut the tomatoes and cucumbers.
3. Peel and segment the orange.
4. Toss all together in a bowl.
🧴 For the Dressing and Garnish:
Olive oil
Balsamic vinegar or a light vinaigrette (optional)
Honey or mustard for drizzle (as seen on plate swirls)
Paprika or sumac (for sprinkling)
Instructions:
1. Drizzle olive oil and possibly a hint of honey or mustard around the plate for presentation.
2. Lightly sprinkle paprika or sumac on the plate and chicken.