NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked quinoa

2 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup mixed baby greens

0.5 cup cucumber

0.25 cup cherry tomatoes

2 tbsp chickpeas

1 tsp fresh parsley

PREPARATION

• 1

  Season the chicken breast evenly with half of the sea salt, black pepper, and dried oregano.

• 2

  Preheat a grill or grill pan over medium-high heat and cook the chicken for 5 to 7 minutes per side until internal temperature reaches 165 degrees Fahrenheit.

• 3

  In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and the remaining salt, pepper, and oregano to create the vinaigrette.

• 4

  In a wide serving bowl, create a base using the mixed baby greens and the cooked quinoa.

• 5

  Arrange the diced cucumber, halved cherry tomatoes, and chickpeas in sections over the quinoa base.

• 6

  Slice the grilled chicken breast into thin strips and place them in the center of the bowl.

• 7

  Drizzle the lemon-herb vinaigrette over the entire bowl and garnish with finely chopped fresh parsley before serving.