NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp fresh parsley

1 tbsp fresh mint

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat and grill the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 3

  While the chicken cooks, whisk together the olive oil, lemon juice, lemon zest, and the remaining salt and pepper in a large mixing bowl.

• 4

  Add the cooked quinoa, diced cucumber, halved cherry tomatoes, minced red onion, chopped parsley, and mint to the bowl with the dressing.

• 5

  Toss the salad thoroughly until every grain of quinoa is coated in the bright citrus dressing.

• 6

  Slice the grilled chicken into thin strips and serve it warm or chilled over the bed of quinoa salad.