NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry quinoa

1 tbsp Extra virgin olive oil

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Fresh parsley

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Rinse the quinoa thoroughly in a fine-mesh strainer and cook in 0.5 cup water according to package directions until all liquid is absorbed and quinoa is fluffy.

• 2

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

• 3

  Heat a skillet over medium heat with 0.5 tbsp of olive oil and sear the chicken until golden brown and cooked through, approximately 6 minutes per side.

• 4

  While the chicken is cooking, dice the cucumber, halve the cherry tomatoes, and finely chop the fresh parsley.

• 5

  In a small mixing bowl, whisk together the remaining 0.5 tbsp of olive oil, lemon juice, minced garlic, and the remaining spices to create the dressing.

• 6

  Transfer the cooked quinoa to a large bowl and toss with the cucumber, tomatoes, parsley, and the prepared lemon-herb dressing.

• 7

  Slice the warm chicken breast into strips and serve immediately over the quinoa salad.