NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.13 tsp Black pepper

0.5 cup Cooked quinoa

0.5 cup Diced cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

2 tbsp Plain non-fat Greek yogurt

1 tbsp Fresh parsley

PREPARATION

• 1

  Slice the chicken breast into 1-inch strips for even cooking and maximum surface area for seasoning.

• 2

  In a medium bowl, toss the chicken strips with lemon juice, dried oregano, garlic powder, cumin, sea salt, and black pepper until well coated.

• 3

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

• 4

  Add the chicken to the skillet and sear for 5 to 7 minutes, turning occasionally, until the edges are golden brown and crispy.

• 5

  While the chicken is cooking, prepare the salad by combining the diced cucumber, halved cherry tomatoes, and thinly sliced red onion in a small bowl.

• 6

  Place the warm cooked quinoa in the base of a serving bowl and top with the crispy chicken and the fresh vegetable salad.

• 7

  Finish the bowl with a dollop of Greek yogurt and a sprinkle of chopped fresh parsley before serving.