NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken Breast

3/4 cup cooked Quinoa

1.5 tsp Extra Virgin Olive Oil

1/2 cup chopped Cucumber

1/2 medium Roma Tomato, diced

1/4 cup fresh Parsley, minced

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

PREPARATION

• 1

  Place the chicken breast in a bowl and toss with half the lemon juice, half the olive oil, dried oregano, and a pinch of salt.

• 2

  Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

• 3

  While the chicken cooks, combine the cooked quinoa, chopped cucumber, diced tomato, and minced parsley in a medium mixing bowl.

• 4

  Whisk the remaining lemon juice and olive oil together, then pour over the quinoa mixture and toss well to combine.

• 5

  Let the chicken rest for 3 minutes after grilling, then slice into strips.

• 6

  Serve the sliced lemon herb chicken over the fresh quinoa tabbouleh.