NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 cup English cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 clove Garlic

PREPARATION

• 1

  Rinse the quinoa under cold water and place in a small pot with 0.5 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.

• 2

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

• 3

  Heat 0.5 tbsp of olive oil in a skillet over medium-high heat and cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

• 4

  While the chicken rests, whisk together the remaining 0.5 tbsp of olive oil, lemon juice, and minced garlic in a large mixing bowl.

• 5

  Dice the cucumber, halve the cherry tomatoes, and finely mince the red onion and fresh parsley.

• 6

  Add the cooked quinoa and chopped vegetables to the mixing bowl with the dressing and toss thoroughly to combine.

• 7

  Slice the chicken into bite-sized strips and serve it over the quinoa salad for a clean and vibrant meal.