NUTRITION

SERVINGS

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Cucumber, diced

1/2 cup Cherry Tomatoes, halved

2 tablespoons Red Onion, minced

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Feta Cheese

1 tablespoon fresh Parsley

1/2 teaspoon dried Oregano

PREPARATION

• 1

  In a small bowl, whisk together the lemon juice, one teaspoon of olive oil, and dried oregano to create a marinade.

• 2

  Brush the chicken breast with half of the lemon mixture and season lightly with salt and pepper.

• 3

  Grill the chicken over medium-high heat for 6 to 7 minutes per side until fully cooked and slightly charred.

• 4

  While the chicken grills, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and red onion in a medium mixing bowl.

• 5

  Toss the quinoa salad with the remaining lemon mixture, the final half teaspoon of olive oil, and fresh parsley.

• 6

  Slice the grilled chicken into strips and serve it over the quinoa salad, finishing with a sprinkle of crumbled feta cheese.