Tuna Stuffed Peppers with Mixed Green Salad

Ingredients

• 5 oz mixed greens (such as spring mix or romaine)
• 180 g cooked chicken breast (grilled and sliced)
• 1 cup cherry tomatoes (halved)
• 1 pcs cucumber (medium, thinly sliced)
• 0.25 pcs red onion (medium, thinly sliced)
• 0.5 pcs red bell pepper (thinly sliced)
• 2 tbsp extra virgin olive oil
• 3 tbsp lemon juice (freshly squeezed)
• 1 tsp dijon mustard
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the lemon vinaigrette

   • In a small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, and dijon mustard.
   • Add the salt and freshly ground black pepper.
   • Whisk vigorously or shake the jar until the dressing is well combined and emulsified.
2. 2

   Assemble the salad

   • In a large salad bowl, add the mixed greens, halved cherry tomatoes, sliced cucumber, red onion, and red bell pepper.
   • Add the sliced grilled chicken on top of the vegetables.
3. 3

   Toss and serve

   • Just before serving, pour the lemon vinaigrette over the salad.
   • Gently toss everything together until the greens and vegetables are lightly coated.
   • Serve immediately for the best texture and freshness.

Ingredients

• 454 g boneless, skinless chicken breasts (about 1 lb, trimmed of any fat)
• 1 tbsp olive oil
• 1 tsp garlic powder (ensure it is salt-free)
• 1 tsp onion powder (ensure it is salt-free)
• 0.5 tsp smoked paprika
• 0.25 tsp black pepper (freshly ground)
• 0.125 tsp salt (1/8 tsp total for the entire recipe)

Instructions

1. 1

   Prepare the chicken

   • Place the chicken breasts between two sheets of parchment paper.
   • Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch. This ensures even cooking.
   • Pat the chicken dry with paper towels.
2. 2

   Season the chicken

   • In a small bowl, mix together the garlic powder, onion powder, smoked paprika, black pepper, and the 1/8 tsp of salt.
   • Drizzle the olive oil over the chicken breasts, rubbing it evenly on all sides.
   • Sprinkle the seasoning mix evenly over both sides of each chicken breast.
3. 3

   Grill the chicken

   • Preheat your grill or a grill pan over medium-high heat.
   • Place the seasoned chicken on the hot grill.
   • Cook for 5-7 minutes per side, depending on thickness.
   • The chicken is done when it's no longer pink inside and a meat thermometer inserted into the thickest part reads 165°F (74°C).
4. 4

   Rest and serve

   • Remove the chicken from the grill and transfer it to a clean cutting board.
   • Let it rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the chicken moist.
   • Serve warm with CKD-friendly sides like steamed green beans or white rice.