Prep and Cook Time:
15 min.

4 boneless chicken breasts
½ lb mixed salad greens
¼ cup sliced fresh basil leaves
2 tbsp fresh oregano leaves
2 oz gorgonzola cheese
2 tbsp fresh lemon juice
salt and cracked black pepper to taste

2 TBS fresh lemon juice
1 tbsp extra virgin olive oil
salt and cracked black pepper to taste

1. Preheat broiler on high with rack in the middle of the oven, about 7 inches from the heat source. Place shallow metal ovenproof pan under the heat to get very hot for about 10 minutes.
2. While pan is getting hot, rinse and spin dry salad greens along with basil and oregano leaves. For oregano, simply run your fingers down the stem to remove leaves and place whole in salad.
3. When pan is hot, reduce heat to low, season chicken breasts with a little salt and pepper and place on hot pan skin side up.
4. Return to broiler and cook for about 15 minutes, or until done, depending on the thickness of the breasts. The breasts cook fast because they are cooking on both sides at the same time. This is our Quick Broil cooking method.
5. When chicken is just about done, remove skin and top breasts with a little gorgonzola cheese and return to broiler to melt. (If you’re not sure if chicken is done, make a little slice with a small sharp knife to check. It should be only slightly pink.
6. Toss greens with lemon juice, olive oil, salt and pepper.
7. Distribute greens onto 4 plates. Place chicken breasts on top of greens. Serve.

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