NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Fresh parsley

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 clove Garlic

PREPARATION

• 1

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

• 2

  Heat a skillet over medium heat with one teaspoon of the olive oil and sear the chicken until golden and cooked through, about 6 minutes per side.

• 3

  While the chicken cooks, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, and the rest of the salt, pepper, and oregano in a small bowl.

• 4

  In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and chopped fresh parsley.

• 5

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

• 6

  Pour the lemon-herb dressing over the quinoa mixture and toss well to ensure every grain is coated.

• 7

  Top the salad with the sliced chicken and serve immediately or store in the fridge for a cold lunch option.