NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz halloumi cheese

0.25 cup cooked quinoa

1 cup arugula

0.25 cup diced cucumber

0.25 cup cherry tomatoes

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Season the chicken breast with half of the sea salt, black pepper, and dried oregano.

• 2

  Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through, then set aside to rest before slicing.

• 3

  In the same skillet, cook the halloumi slices for 1-2 minutes per side until they develop a crisp, golden-brown crust.

• 4

  Whisk together the remaining olive oil, fresh lemon juice, and the rest of the salt, pepper, and oregano in a small bowl to create the vinaigrette.

• 5

  Combine the arugula, diced cucumber, cherry tomatoes, and cooked quinoa in a large bowl and toss with half of the prepared dressing.

• 6

  Top the salad with the sliced chicken and crispy halloumi slices, then drizzle with the remaining dressing before serving.