NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.33 cup chickpeas

0.5 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp fresh parsley

1 tbsp lemon juice

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

PREPARATION

• 1

  Pat the chicken breast dry and season both sides evenly with sea salt, black pepper, garlic powder, and dried oregano.

• 2

  Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 5-6 minutes per side, or until golden brown and the internal temperature reaches 165°F.

• 4

  While the chicken cooks, dice the cucumber and halve the cherry tomatoes.

• 5

  In a large serving bowl, combine the cooked quinoa, chickpeas, diced cucumber, and cherry tomatoes.

• 6

  Remove the chicken from the pan, let it rest for 3 minutes, then slice into thin strips.

• 7

  Add the sliced chicken to the bowl and drizzle with fresh lemon juice.

• 8

  Garnish with chopped fresh parsley and toss everything together to combine before serving.