NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 tbsp extra virgin olive oil

0.5 oz feta cheese

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 cup red onion

1 cup baby spinach

1 tbsp lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Grill or pan-sear the chicken over medium-high heat until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing into strips.

• 3

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

• 4

  In a large mixing bowl, combine the baby spinach, diced cucumber, halved cherry tomatoes, and thinly sliced red onion.

• 5

  Add the cooked quinoa to the vegetables and drizzle with the lemon-oregano vinaigrette, tossing well to ensure everything is evenly coated.

• 6

  Transfer the salad to a plate, top with the sliced grilled chicken, and sprinkle with crumbled feta cheese.