NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

1 tbsp chopped fresh parsley

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat 0.5 tbsp of the extra virgin olive oil in a skillet over medium-high heat.

• 3

  Cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.

• 4

  While the chicken rests, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and chopped fresh parsley in a large mixing bowl.

• 5

  In a small jar or bowl, whisk together the remaining 0.5 tbsp of extra virgin olive oil and the fresh lemon juice to create the dressing.

• 6

  Slice the rested chicken into bite-sized strips and add them to the quinoa mixture.

• 7

  Drizzle the lemon dressing over the salad and toss thoroughly to combine all the flavors before serving.