• 12 ozs Chicken Breast
  • ½ tsp Italian Seasoning
  • 1/8 tsp Sea Salt

  • 4 cups Arugula
  • 1 Pear (chopped)
  • 2 tbsps Red Onion (thinly sliced)
  • 1 tbsps Walnuts (finely chopped)
  • 3 tbsps Balsamic Vinegar


  1. Preheat the oven to 400ºF (204ºC). Place chicken breasts in a baking dish and season with salt and Italian seasoning. Bake for about 25 minutes, or until the chicken is cooked through. Let the chicken rest for five to 10 minutes then cut it into slices.
  2. Meanwhile, divide the arugula between plates and top with the pear, red onion, and chopped walnuts. Drizzle with the balsamic vinegar and top with the sliced chicken. Enjoy!


Leftovers: Refrigerate in an airtight container for up to three days. Slice the pears just before serving for best results.
Nut-Free: Omit the walnuts or use sunflower or pumpkin seeds instead.
No Chicken Use salmon, shrimp, chickpeas, or tofu instead.
No Arugula: Use baby spinach instead.
No Pear: Use apple instead.
More Fat: Add extra virgin olive oil and mix with the balsamic vinegar.


Amount per serving
Calories 314
Fat 7g
Saturated 1g
Trans 0g
Polyunsaturated 3g
Monounsaturated 2g
Carbs 21g
Fiber 4g
Sugar 14g
Protein 40g
Cholesterol 124mg
Sodium 241mg
Potassium 875mg
Vitamin A 1023IU
Vitamin C 11mg
Calcium 93mg
Iron 2mg
Vitamin D 2IU
Vitamin E 1mg
Vitamin K 47µg
Thiamine 0.2mg
Riboflavin 0.4mg
Niacin 17mg
Vitamin B6 1.5mg
Folate 66µg
Vitamin B12 0.4µg
Phosphorous 413mg
Magnesium 82mg
Zinc 2mg
Selenium 39µg
Tofu & Cauliflower Fried Rice
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