NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Cooked quinoa

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

5 whole Kalamata olives

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Heat avocado oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked.

• 3

  While chicken cooks, toss diced cucumber, halved cherry tomatoes, and minced red onion in a small bowl.

• 4

  Whisk together the extra virgin olive oil and lemon juice in a separate small container to create a simple dressing.

• 5

  Slice the cooked chicken into bite-sized strips once it has rested for a few minutes.

• 6

  Assemble the bowl by placing the cooked quinoa at the base and topping it with the chicken, vegetable salad, and Kalamata olives.

• 7

  Drizzle the lemon-olive oil dressing over the entire bowl and serve immediately.