NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked quinoa

2 tsp extra virgin olive oil

1 cup baby spinach

0.25 cup diced cucumber

0.25 cup halved cherry tomatoes

1 tbsp fresh lemon juice

0.5 oz crumbled feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 clove minced garlic

1 tbsp chopped fresh parsley

PREPARATION

• 1

  Season the chicken breast evenly with half of the sea salt and black pepper.

• 2

  Heat 1 tsp of extra virgin olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and cooked through.

• 3

  While the chicken rests, whisk together the remaining 1 tsp olive oil, lemon juice, minced garlic, and the remaining salt and pepper in a small bowl to create the dressing.

• 4

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

• 5

  Slice the rested chicken breast into thin bite-sized strips and add them to the bowl with the quinoa and vegetables.

• 6

  Drizzle the lemon vinaigrette over the salad, toss thoroughly to combine, and garnish with crumbled feta and fresh parsley before serving.