Ingredients
- 1 1/2 tsp extra-virgin olive oil
- 4 oz chicken breast
- 4 cups sliced mushrooms
- 1 cup chopped onion
- 1/8 tsp Lea & Perrins Worcestershire sauce (gluten-free)
- 1/4 tsp salt-free lemon-and-herb seasoning
- 2 tbsp apple cider vinegar
- 1 tsp dried dillweed
- Salt & pepper, to taste
- 1 1/2 cups mixed-green lettuce with balsamic vinegar and olive oil
Instructions
Heat oil in a nonstick pan. Add chicken, mushrooms, onion, Worcestershire sauce, lemon-and-herb seasoning, apple cider vinegar, salt & pepper. Sauté until cooked through. Drain off excess liquid. Simmer for 3 to 5 minutes. Toss lettuce in a bowl with dressing. Top with chicken and serve.
- Calorie count: 400
- Protein: 34.18 grams
- Carbs: 40.08 grams
- Fat: 9.4 grams
- Sat Fat: 1 gram
- Total prep time: 20 minutes