NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

2 tbsp fresh parsley

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.

• 2

  Heat a skillet over medium-high heat with 0.5 tablespoons of olive oil and sear the chicken for 5-7 minutes per side until fully cooked and golden.

• 3

  While the chicken is resting, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion and fresh parsley.

• 4

  In a small jar or bowl, whisk together the remaining 0.5 tablespoons of olive oil with the lemon juice and half of the chopped parsley to create the dressing.

• 5

  In a large mixing bowl, combine the cooked quinoa, cucumber, tomatoes, and red onion.

• 6

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

• 7

  Drizzle the lemon-herb dressing over the salad, sprinkle with the remaining parsley, and toss thoroughly before serving.