NUTRITION

SERVINGS

INGREDIENTS

6 ounces Chicken Breast

1 cup cooked Quinoa (from dry quinoa)

1/2 medium Cucumber, chopped

1/2 cup Cherry Tomatoes, halved

1/4 cup Fresh Parsley, chopped

1/8 cup Red Onion, finely chopped

2 Tbsp Lemon Juice

1/2 Tbsp Tahini

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

• 1

  Preheat the grill or grill pan over medium-high heat and lightly brush with olive oil.

• 2

  Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side or until fully cooked and juices run clear.

• 3

  While the chicken is grilling, rinse quinoa and cook according to package instructions until fluffy. Allow to cool slightly.

• 4

  In a large bowl, combine the cooked quinoa, chopped cucumber, cherry tomatoes, parsley, and red onion.

• 5

  In a small bowl, whisk together the lemon juice, tahini, a drizzle of olive oil, and a pinch of salt to create the lemon tahini drizzle.

• 6

  Pour the drizzle over the quinoa salad and gently toss to combine.

• 7

  Slice the grilled chicken breast and serve atop or alongside the quinoa tabbouleh.

• 8

  Finish with an additional light drizzle of the lemon tahini sauce if desired, and serve immediately.