NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup cherry tomatoes

0.5 cup cucumber

2 tbsp red onion

0.5 oz feta cheese

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

PREPARATION

• 1

  In a small bowl, whisk together the lemon juice, minced garlic, dried oregano, sea salt, and black pepper to create the marinade.

• 2

  Place the chicken breast in a shallow dish and coat with the marinade; let it sit for at least 15 minutes for the flavors to penetrate.

• 3

  Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 4

  While the chicken rests, dice the cucumber and red onion, and halve the cherry tomatoes.

• 5

  In a large mixing bowl, combine the cooked quinoa, diced vegetables, and crumbled feta cheese.

• 6

  Drizzle the extra virgin olive oil over the quinoa mixture and toss gently to combine.

• 7

  Slice the grilled chicken into strips and serve it warm over the chilled quinoa salad for a perfect temperature contrast.