NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup cherry tomatoes

0.5 cup cucumber

1 tbsp fresh parsley

0.25 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides with sea salt, black pepper, and dried oregano.

• 2

  Heat a non-stick skillet over medium-high heat with half of the olive oil. Once hot, add the chicken and cook for 6-7 minutes per side until golden brown and cooked through.

• 3

  While the chicken cooks, mince the garlic and finely chop the fresh parsley.

• 4

  Halve the cherry tomatoes and dice the cucumber into small, bite-sized pieces.

• 5

  In a medium mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, parsley, and minced garlic.

• 6

  Whisk together the remaining olive oil and lemon juice, then pour over the quinoa mixture and toss well to combine.

• 7

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

• 8

  Plate the quinoa salad and top with the sliced lemon-herb chicken.