NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup watermelon

1 oz feta cheese

0.5 cup cooked quinoa

1 cup arugula

2 tbsp fresh mint

1 tsp extra virgin olive oil

2 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

8 oz sparkling water

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

• 2

  While the chicken rests, cube 1 cup of the watermelon and finely chop the fresh mint.

• 3

  In a large bowl, toss the arugula, cooked quinoa, cubed watermelon, and half of the mint with olive oil and 1 tablespoon of lime juice.

• 4

  Slice the grilled chicken and place it atop the salad, then sprinkle with crumbled feta cheese.

• 5

  For the cooler, muddle the remaining 0.5 cup of watermelon and remaining mint in a glass with 1 tablespoon of lime juice.

• 6

  Strain the watermelon mixture into a glass filled with ice and top with sparkling water for a refreshing finish.