NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Diced Cucumber

2 tbsp Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Slivered Almonds

1 tbsp Lemon Juice

PREPARATION

• 1

  Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.

• 2

  Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken cooks, combine the cooked quinoa, diced cucumber, and red bell pepper in a mixing bowl.

• 4

  Whisk together the olive oil and lemon juice in a small jar, then pour the dressing over the quinoa mixture and toss well.

• 5

  Lightly toast the slivered almonds in a small dry skillet over medium heat for 2 minutes until fragrant and golden.

• 6

  Slice the grilled chicken into strips and serve on top of the quinoa salad, finishing the dish with the toasted almonds.