NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp kalamata olives

1 tbsp feta cheese

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Season the chicken breast with garlic powder, sea salt, and black pepper.

• 2

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

• 3

  While chicken cooks, whisk together the olive oil, lemon juice, and dried oregano in a small bowl to make the dressing.

• 4

  Dice the cucumber, halve the cherry tomatoes, and slice the kalamata olives into small rounds.

• 5

  In a large bowl, combine the fluffy cooked quinoa with the prepared vegetables, olives, and crumbled feta cheese.

• 6

  Slice the rested chicken into strips, place them on top of the bowl, and drizzle with the lemon-oregano dressing and fresh parsley.