Rainbow Chicken Salad

• Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper.
• Cook the chicken for 6-7 minutes per side or until fully cooked. Remove from heat and slice.
• In a large bowl, toss the mixed greens with bell peppers, tomatoes, cucumber, red onion, and avocado.
• Top the salad with the sliced chicken and sprinkle with feta cheese.
• Drizzle with balsamic vinaigrette and serve immediately.

• 20 minutes
• Servings: 4

Vitamins:

• Vitamin A (from mixed greens and peppers): ~1200 IU
• Vitamin C (from peppers and tomatoes): ~100 mg

Minerals:

• Calcium (from feta and greens): ~80 mg
• Iron (from greens): ~2.5 mg
• Potassium (from avocado and mixed greens): ~600 mg
• Calories: 350 kcal
• Protein: 30 g
• Fat: 22 g
• Carbohydrates: 12 g
• Sodium: 400 mg