NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp olive oil

0.33 cup cooked quinoa

2 cup arugula

0.25 whole avocado

0.5 cup cherry tomatoes

0.5 cup cucumber

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat the olive oil in a medium skillet over medium-high heat. Once hot, add the chicken and sear for 5-6 minutes per side until the exterior is golden-brown and the internal temperature reaches 165°F.

• 3

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

• 4

  In a large serving bowl, create a base with the fresh arugula and the cooked quinoa.

• 5

  Halve the cherry tomatoes and slice the cucumber into rounds, then arrange them over the greens along with the sliced avocado.

• 6

  Place the sliced chicken on top of the bowl.

• 7

  Drizzle the entire bowl with fresh lemon juice and garnish with chopped fresh parsley before serving.