NUTRITION

SERVINGS

INGREDIENTS

7 oz Chicken breast

0.33 cup Quinoa

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

5 whole Kalamata olives

1 oz Feta cheese

2 tbsp Hummus

PREPARATION

• 1

  In a medium saucepan, combine the dry quinoa with 0.66 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.

• 2

  While the quinoa cooks, mince the garlic and whisk it in a small bowl with the dried oregano, sea salt, black pepper, and half of the olive oil to create a marinade. Coat the chicken breast thoroughly with the herb mixture.

• 3

  Heat the remaining olive oil in a large skillet over medium-high heat. Place the chicken in the pan and sear for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing.

• 4

  Prepare the fresh components by dicing the cucumber, halving the cherry tomatoes, and mincing the red onion.

• 5

  To assemble, divide the cooked quinoa into a bowl or meal prep containers for leftovers. Top with the sliced herb chicken, cucumber, tomatoes, red onion, and kalamata olives.

• 6

  Finish the bowl by drizzling with fresh lemon juice and topping with crumbled feta cheese and a dollop of hummus.