NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

3/4 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 cup chopped Cucumber

1/4 cup chopped Red Bell Pepper

2 tbsp chopped Red Onion

1 tsp Dijon Mustard

1 cup Baby Spinach

PREPARATION

• 1

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

• 2

  While the chicken is grilling, whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.

• 3

  In a large mixing bowl, combine the cooked quinoa, chopped cucumber, red bell pepper, and red onion.

• 4

  Fold the baby spinach into the quinoa mixture and drizzle with half of the lemon vinaigrette, tossing well to coat.

• 5

  Slice the grilled chicken into strips.

• 6

  Plate the quinoa salad and top with the sliced chicken breast, drizzling the remaining vinaigrette over the chicken before serving.