NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup English cucumber

0.5 cup cherry tomatoes

2 tbsp fresh parsley

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

PREPARATION

• 1

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

• 2

  Heat a grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

  Remove the chicken from the heat and let it rest for 5 minutes before dicing it into bite-sized cubes.

• 4

  While the chicken rests, whisk together the extra virgin olive oil, fresh lemon juice, and minced garlic in a large mixing bowl.

• 5

  Add the cooked quinoa, diced cucumber, halved cherry tomatoes, and chopped parsley to the bowl with the dressing.

• 6

  Add the diced chicken to the bowl and toss all ingredients together until thoroughly coated in the lemon-herb dressing.

• 7

  Serve immediately or chill in the refrigerator for an hour to let the flavors meld.