NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked quinoa

0.5 cup Diced cucumber

0.5 cup Halved cherry tomatoes

2 tbsp Minced red onion

1 tbsp Chopped fresh parsley

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Extra virgin olive oil

1 tsp Avocado oil

0.25 whole Avocado

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a medium skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side until the internal temperature reaches 165°F.

• 4

  Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into bite-sized strips.

• 5

  In a large mixing bowl, whisk together the lemon juice, lemon zest, and extra virgin olive oil to create the dressing.

• 6

  Add the cooked quinoa, diced cucumber, halved cherry tomatoes, minced red onion, and chopped parsley to the bowl.

• 7

  Toss the ingredients thoroughly until everything is well-coated in the lemon vinaigrette.

• 8

  Divide the salad into a bowl, top with the sliced chicken and fresh avocado, and serve immediately.