NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Quinoa, cooked

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tsp Garlic

PREPARATION

• 1

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

• 2

  Heat a skillet or grill pan over medium-high heat and cook the chicken for 6 to 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 slicing it into bite-sized pieces.

• 4

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, and minced garlic to create the vinaigrette.

• 5

  In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, finely minced red onion, and chopped fresh parsley.

• 6

  Pour the lemon-herb vinaigrette over the quinoa and vegetable mixture, tossing thoroughly to coat.

• 7

  Add the sliced chicken to the bowl, toss gently to combine, and serve immediately.