NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup quinoa

1 cup shredded cabbage

2 tsp olive oil

1 tbsp lemon juice

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Rinse the quinoa under cold water and combine with 0.5 cup water in a small saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.

• 2

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

• 3

  Heat 1 tsp of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 4

  While the chicken rests, whisk together the remaining 1 tsp olive oil, lemon juice, and the remaining sea salt and black pepper in a small bowl to create the vinaigrette.

• 5

  Place the shredded cabbage in a bowl and toss with half of the lemon vinaigrette to slightly soften the texture.

• 6

  Slice the rested chicken breast into thin strips and arrange it over the cooked quinoa and dressed cabbage.

• 7

  Drizzle the remaining vinaigrette over the entire bowl and garnish with fresh chopped parsley before serving.