¾ cup extra-virgin olive oil, divided

1 pound boneless, skinless chicken breasts

Sea salt

Freshly ground black pepper

2 tablespoons freshly squeezed lemon juice

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

4 eggs, hard-boiled and sliced

8 bacon slices, cooked and chopped

1 cucumber, diced

1 cup cherry tomatoes, chopped

1 head romaine lettuce, chopped


In a large skillet, heat 1 tablespoon of olive oil over medium heat. Pat the chicken dry with a paper towel, drizzle with 1 tablespoon of the oil, and season with salt and pepper. Place the chicken in the hot skillet. Cook for 5 to 7 minutes, without moving the chicken, until browned. Flip the chicken and cook for an additional 7 minutes, or until the internal temperature reaches 165°F. Meanwhile, in a mixing bowl combine the lemon juice, vinegar, and Dijon mustard. Slowly whisk in the remaining oil until well combined. Season with salt and pepper. When the chicken is cooked, let it cool and then slice. Divide the lemon vinaigrette between 4 mason jars, and then add the chicken, eggs, bacon, cucumber, tomatoes, and lettuce.


Fat: 55 g

Carbs: 10 g

Protein: 50 g

Total Calories: 700 Calories

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