NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup quinoa, cooked

1 tbsp extra virgin olive oil

0.5 cup English cucumber

0.5 cup cherry tomatoes

0.25 cup fresh parsley

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tsp garlic

PREPARATION

• 1

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

• 2

  Heat a skillet over medium-high heat with a small portion of the olive oil and sear the chicken for 6-7 minutes per side until fully cooked.

• 3

  Remove the chicken from the heat, let it rest for 5 minutes, then slice into thin strips or cubes.

• 4

  In a large mixing bowl, whisk together the remaining olive oil, lemon juice, minced garlic, and the rest of the salt, pepper, and oregano.

• 5

  Add the cooked quinoa, diced cucumber, halved cherry tomatoes, and chopped parsley to the bowl.

• 6

  Toss the ingredients thoroughly until the quinoa and vegetables are well-coated in the dressing.

• 7

  Fold in the sliced chicken or serve it on top of the salad for a clean, protein-packed lunch.