Prep Time: 10 minutes minutes
Course: dinner, lunch
Cuisine: American
Keyword: dinner, fall, low carb, lunch, recipe, salad, whole30
Servings: 1
- Mixed greens
- Avocado
- 6- minute egg
- Lime wedge
- Chicken breast or protein of choice
- Salt + pepper to taste
- ¼ cup pumpkin seeds
- 1 Tablespoon extra virgin olive oil
- Pinch of paprika
Preheat the oven to 350 degrees Fahrenheit.
Toss the pumpkin seeds with olive oil, salt, pepper, and paprika, and place them on a baking sheet lined with parchment paper.
Roast the pumpkin seeds for 10-15 minutes, making sure to toss them halfway through cooking.
While the seeds are roasting, arrange the salad by combining the miixed greens, chicken breast, and egg,
After 10-15 minutes or when the pumpkin seeds begin to smell aromatic, remove them from the oven, and let them cool.
Top the salad with the cooled pumpkin seeds, a pinch of salt (if desired), and a squeeze of lime.