NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp fresh parsley

0.5 oz feta cheese

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a medium skillet over medium-high heat and sear the chicken for 5-6 minutes per side until the exterior is golden and the center is cooked through.

• 3

  While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion and parsley.

• 4

  In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining salt, pepper, and oregano to emulsify the dressing.

• 5

  Add the cooked quinoa, cucumber, tomatoes, onion, and parsley to the bowl, tossing thoroughly to ensure every grain is coated in the vinaigrette.

• 6

  Slice the rested chicken breast into thin strips or bite-sized pieces and fold them into the salad along with the crumbled feta cheese before serving.