NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp fresh parsley

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

  Pat the chicken breast dry with paper towels and season both sides evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat 0.5 tbsp of the olive oil in a medium skillet over medium-high heat. Once hot, sear the chicken for 6-7 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

• 3

  While the chicken is cooking, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion and garlic.

• 4

  In a large mixing bowl, combine the cooked quinoa, cucumber, cherry tomatoes, and red onion.

• 5

  In a small jar or bowl, whisk together the remaining 0.5 tbsp of olive oil, fresh lemon juice, and minced garlic to create a bright vinaigrette.

• 6

  Pour the dressing over the quinoa mixture, add the chopped fresh parsley, and toss thoroughly to combine.

• 7

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

• 8

  Place the quinoa salad in a bowl and top with the sliced lemon-herb chicken to serve.