NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Chickpeas

0.25 cup Cooked quinoa

0.5 cup Cucumber

0.25 cup Red bell pepper

1 tbsp Red onion

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Fresh parsley

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper, then grill or pan-sear over medium-high heat until the internal temperature reaches 165°F.

• 2

  Remove the chicken from the heat and let it rest for 5 minutes before dicing it into small, uniform cubes.

• 3

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

• 4

  In a separate small bowl or glass jar, whisk together the extra virgin olive oil, lemon juice, dried oregano, and the remaining sea salt and pepper to create the dressing.

• 5

  Add the diced chicken to the salad bowl and drizzle the lemon dressing over the ingredients.

• 6

  Toss everything together until well-combined and garnish with the freshly chopped parsley before serving.