NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked quinoa

2 tbsp roasted red pepper hummus

0.5 cup cucumber

0.5 cup cherry tomatoes

4 whole kalamata olives

2 tbsp red onion

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.

• 3

  Place the chicken in the skillet and grill for 6-7 minutes per side until the internal temperature reaches 165°F and the outside is golden brown.

• 4

  Remove the chicken from the heat, let it rest for 3 minutes, then slice into thin strips.

• 5

  Prepare the vegetables by dicing the cucumber, halving the cherry tomatoes, and finely mincing the red onion.

• 6

  In a shallow serving bowl, add the cooked quinoa as the base layer.

• 7

  Arrange the sliced chicken, cucumber, cherry tomatoes, red onion, and kalamata olives in sections over the quinoa.

• 8

  Add a dollop of the roasted red pepper hummus to the center of the bowl.

• 9

  Drizzle the fresh lemon juice over the entire bowl just before serving to brighten all the flavors.