NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

2 tbsp minced red onion

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tbsp chopped fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden brown and cooked through.

• 3

  While the chicken is resting, whisk together the extra virgin olive oil, fresh lemon juice, and the remaining salt, pepper, and oregano in a small bowl to create the dressing.

• 4

  In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, minced red onion, and chopped fresh parsley.

• 5

  Slice the cooked chicken into bite-sized pieces and add it to the bowl with the quinoa and vegetables.

• 6

  Pour the lemon-herb dressing over the salad and toss thoroughly to ensure every ingredient is coated in the bright citrus flavors.