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

1 tbsp fresh mint

1 tbsp lemon juice

2 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cook the quinoa according to package directions and set aside to cool slightly.

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 4

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

• 5

  In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and the remaining salt and pepper to create the dressing.

• 6

  Slice the rested chicken breast into thin strips or bite-sized pieces.

• 7

  In a large mixing bowl, combine the cooked quinoa, cucumber, tomatoes, red onion, fresh parsley, and mint.

• 8

  Drizzle the lemon-herb dressing over the quinoa mixture and toss thoroughly to combine.

• 9

  Plate the salad and top with the sliced chicken breast before serving.