NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

2 tsp extra virgin olive oil

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp fresh lemon juice

2 tbsp plain Greek yogurt

1 tsp fresh parsley

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the chicken breast into thin strips and toss in a bowl with olive oil, oregano, garlic powder, salt, and pepper.

• 3

  Spread the chicken on the baking sheet and roast for 15-18 minutes until golden and crispy.

• 4

  While chicken cooks, warm the pre-cooked quinoa and set aside.

• 5

  Dice the cucumber, cherry tomatoes, and red onion; toss them in a small bowl with half of the lemon juice.

• 6

  In a separate small bowl, whisk together the Greek yogurt and the remaining lemon juice until smooth.

• 7

  Assemble the bowl by layering the quinoa, roasted chicken, and the fresh cucumber-tomato salad.

• 8

  Garnish with fresh parsley and a drizzle of the zesty lemon-yogurt sauce.