NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup liquid egg whites

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

0.5 cup smooth hummus

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

5 whole kalamata olives

1 oz crumbled feta cheese

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast evenly with garlic powder, dried oregano, sea salt, and black pepper.

• 2

  Heat half of the extra virgin olive oil in a skillet over medium heat and cook the chicken until golden brown and cooked through, approximately 6-7 minutes per side.

• 3

  Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.

• 4

  In the same skillet, add the remaining olive oil and pour in the liquid egg whites, stirring gently with a spatula until they are just set and maintain a silky texture.

• 5

  Spread the smooth hummus at the bottom of a large serving bowl and layer the cooked quinoa on top.

• 6

  Arrange the sliced chicken, scrambled egg whites, diced cucumber, cherry tomatoes, and kalamata olives over the quinoa base.

• 7

  Garnish the bowl with crumbled feta cheese and a drizzle of fresh lemon juice before serving.