NUTRITION

SERVINGS

INGREDIENTS

4.8 oz Chicken Breast

2/3 cup Cooked Quinoa

1/3 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tbsp Sliced Almonds

1.5 tsp Extra Virgin Olive Oil

2 tbsp Diced Avocado

1 tbsp Lemon Juice

PREPARATION

• 1

  Whisk half of the olive oil and lemon juice in a small bowl with a pinch of salt and pepper, then coat the chicken breast and let it marinate for 10 minutes.

• 2

  Cook the quinoa according to package directions if not already prepared, and allow it to cool slightly.

• 3

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

• 4

  In a large mixing bowl, combine the cooked quinoa, diced cucumber, and red bell pepper.

• 5

  Toss the salad with the remaining olive oil and lemon juice, seasoning lightly with salt and pepper.

• 6

  Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.

• 7

  Slice the grilled chicken into strips and serve over the quinoa salad, finishing with the diced avocado and toasted almonds.