NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

2 cup mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat 0.5 tablespoon of olive oil in a skillet over medium-high heat.

• 3

  Add the chicken to the skillet and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 4

  Remove the chicken from the pan and let it rest for 5 minutes before slicing it into thin strips.

• 5

  In a large mixing bowl, combine the mixed baby greens, cooked quinoa, sliced cucumber, halved cherry tomatoes, diced red onion, and chopped fresh parsley.

• 6

  In a small jar or bowl, whisk together the remaining 0.5 tablespoon of olive oil and the fresh lemon juice to create the dressing.

• 7

  Drizzle the dressing over the salad and toss gently to coat all the vegetables and quinoa.

• 8

  Transfer the salad to a plate and top with the sliced lemon herb chicken.