NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup baby spinach

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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 to 7 minutes per side until golden brown and cooked through.

• 3

  Remove the chicken from the pan and let it rest for 5 minutes before slicing into thin strips.

• 4

  In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining salt, pepper, and oregano to create the dressing.

• 5

  In a large serving bowl, combine the baby spinach, cooked quinoa, diced cucumber, and halved cherry tomatoes.

• 6

  Add the sliced chicken to the bowl and drizzle the lemon vinaigrette over the top.

• 7

  Toss the salad gently to ensure everything is well-coated and garnish with freshly chopped parsley before serving.