Ingedients

2 tablespoons montreal steak seasoning
4 boneless, skinless chicken breast halves
1 tablespoon canola oil
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 bags (5 ounces each) spring lettuce mix
1/2 small red onion, thinly sliced
2 tomatoes, cut into thin wedges
2 ounces reduced-fat feta cheese, crumbled

Directions

1.SPRINKLE the seasoning on both sides of the chicken. Heat the canola oil in a large nonstick skillet over medium heat. Cook the chicken for 8 to 12 minutes, turning once, until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Transfer to a plate. Let stand for 5 minutes; slice.
2.MEANWHILE, whisk together the olive oil, lemon juice, garlic, salt, and pepper in a large bowl. Add the lettuce, onion, and tomatoes, tossing to coat well. Divide the salad among four plates. Divide the feta and chicken among the plates.

Nutritional Facts per serving

CALORIES 305.1 CAL
FAT 15.8 G
SATURATED FAT 4 G
CHOLESTEROL 80.2 MG
SODIUM 1118 MG
CARBOHYDRATES 7.7 G
TOTAL SUGARS 3.3 G
DIETARY FIBER 2.1 G
PROTEIN 33.5 G

I have heard so many good words about this recipe from prevention.com. It's not only healthy but also guilt free that is liked even by picky dieters. Hope you like it