NUTRITION

SERVINGS

INGREDIENTS

4.2 ounces Chicken Breast

3/4 cup cooked Quinoa

2 teaspoons Extra Virgin Olive Oil

1/2 cup diced Cucumber

1/3 cup Cherry Tomatoes

1 tablespoon Lemon Juice

1/2 teaspoon Dried Oregano

PREPARATION

• 1

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

• 2

  Heat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of the olive oil if needed.

• 3

  Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

• 4

  While the chicken cooks, prepare the salad by dicing the cucumber and halving the cherry tomatoes.

• 5

  In a small bowl, whisk together the remaining olive oil, lemon juice, and the rest of the oregano to create the vinaigrette.

• 6

  Toss the cucumber and tomatoes with half of the vinaigrette in a medium bowl.

• 7

  Place the cooked quinoa in a serving bowl and top with the sliced grilled chicken.

• 8

  Add the cucumber-tomato salad to the bowl and drizzle the remaining vinaigrette over the chicken and quinoa before serving.