NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.

• 2

  Heat half of the olive oil in a medium skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sear for 5-7 minutes per side until the internal temperature reaches 165°F and the outside is golden brown.

• 4

  While the chicken cooks, mince the garlic and finely chop the parsley, cucumber, and cherry tomatoes.

• 5

  In a small jar or bowl, whisk together the remaining olive oil, lemon juice, and minced garlic to create the dressing.

• 6

  In a large mixing bowl, combine the cooked quinoa with the cucumber, cherry tomatoes, and parsley.

• 7

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

• 8

  Pour the lemon dressing over the quinoa mixture and toss thoroughly to combine.

• 9

  Transfer the quinoa salad to a plate and top with the sliced lemon-herb chicken.