NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.5 cup cherry tomatoes

0.5 cup cucumber

1 tbsp fresh parsley

1 tbsp lemon juice

0.5 oz feta cheese

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, garlic powder, and smoked paprika.

• 2

  Heat the avocado oil in a medium stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.

• 3

  Place the chicken in the skillet and sear for 5 to 7 minutes per side, or until a golden-brown crust forms and the internal temperature reaches 165°F.

• 4

  While the chicken is cooking, prepare the salad by combining the cooked quinoa, halved cherry tomatoes, diced cucumber, and finely chopped fresh parsley in a mixing bowl.

• 5

  Drizzle the lemon juice over the quinoa mixture and toss thoroughly to combine the flavors.

• 6

  Remove the chicken from the heat and let it rest for 3 minutes before slicing it into strips.

• 7

  Plate the quinoa salad, top with the sliced chicken, and finish by sprinkling the crumbled feta cheese over the top.