NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp fresh parsley

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast evenly on both sides with the dried oregano, sea salt, and black pepper.

• 2

  Heat half of the olive oil in a skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side until golden brown and cooked through.

• 3

  While the chicken cooks, dice the cucumber and halve the cherry tomatoes. Finely chop the fresh parsley and mince the garlic clove.

• 4

  In a small bowl, whisk together the remaining olive oil, lemon juice, and minced garlic to create the dressing.

• 5

  Once the chicken is finished, let it rest for 3 minutes before slicing it into bite-sized strips.

• 6

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

• 7

  Add the sliced chicken to the bowl, pour the lemon dressing over the top, and toss gently to combine before serving.