NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 clove Garlic

PREPARATION

• 1

  Season the chicken breast evenly with 0.125 tsp sea salt, 0.125 tsp black pepper, and 0.25 tsp dried oregano.

• 2

  Heat 0.5 tbsp of the olive oil in a medium skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 3

  While the chicken rests, prepare the dressing by whisking together the remaining 0.5 tbsp olive oil, 1 tbsp lemon juice, 1 minced garlic clove, and the remaining salt and pepper in a large mixing bowl.

• 4

  Add the cooked quinoa, diced cucumber, halved cherry tomatoes, and chopped parsley to the bowl and toss thoroughly to coat in the lemon-garlic dressing.

• 5

  Slice the rested chicken into thin strips and arrange them over the bright, herb-flecked quinoa salad before serving.