NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Cucumber

0.5 cup Cherry tomatoes

0.25 cup Red onion

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 oz Feta cheese

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Parsley

PREPARATION

• 1

  Season the chicken breast with 0.125 tsp sea salt, 0.125 tsp black pepper, and 0.125 tsp dried oregano.

• 2

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken cooks, prepare the dressing by whisking together the extra virgin olive oil, lemon juice, and the remaining salt, pepper, and oregano in a small bowl.

• 4

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

• 5

  Pour the lemon-oregano dressing over the quinoa mixture and toss thoroughly to ensure even coating.

• 6

  Slice the cooked chicken breast into strips and place them on top of the salad.

• 7

  Finish the dish by sprinkling the crumbled feta cheese over the top before serving.