Lazy girl dinner that was accidentally INSANELY delish 😍

Ingredients

• 12 oz Chicken Breast (thawed, patted dry, cut into 2 pieces)
• 1 tsp Greek Seasoning (store‑bought blend)
• 1/2 tsp Salt (kosher or sea salt)
• 2 tbsp Lemon Juice (freshly squeezed)
• 2 cups Arugula (roughly chopped)
• 1/2 cup Cottage Cheese (full‑fat for extra protein)
• 1/2 cup Pico de Gallo (store‑bought or homemade)
• 1/4 cup Pecorino Romano (freshly grated)

Instructions

1. Season the Chicken

   Pat the thawed chicken breasts dry, then rub both sides with Greek seasoning, salt and 1 tablespoon of lemon juice.

   Time: PT2M

2. Cook the Chicken

   Heat the cast‑iron skillet over medium‑high heat. Add the chicken and cook 4 minutes per side, or until the internal temperature reaches 165°F.

   Time: PT8M

   Temperature: medium‑high

3. Prepare the Greens

   While the chicken cooks, roughly chop the arugula and place it in a large mixing bowl.

   Time: PT2M

4. Add Dairy and Fresh Elements

   To the bowl add cottage cheese, pico de gallo, and the grated Pecorino. Drizzle the remaining 1 tablespoon lemon juice over the mixture.

   Time: PT3M

5. Rest and Dice the Chicken

   Remove the chicken from the skillet, let it rest 2 minutes, then dice or slice into bite‑size pieces.

   Time: PT2M

6. Combine Everything

   Add the diced chicken to the bowl and mash everything together until the mixture is uniformly creamy and slightly chunky.

   Time: PT3M

7. Serve

   Plate the high‑protein salad and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

52 g

Carbohydrates

8 g

Fat

20 g

Fiber

2 g