NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

2 tbsp minced red onion

1 tbsp fresh lemon juice

1 tbsp chopped fresh parsley

1 tsp chopped fresh mint

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat a grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

  Remove the chicken from the heat and let it rest for 5 minutes before dicing into bite-sized pieces.

• 4

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

• 5

  In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, chopped parsley, and chopped mint to create the dressing.

• 6

  Add the diced chicken to the bowl with the quinoa and vegetables.

• 7

  Drizzle the lemon-herb dressing over the salad and toss thoroughly to ensure everything is well-coated.

• 8

  Serve immediately or refrigerate for up to 3 days for a meal-prep friendly lunch.