NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked quinoa

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

5 whole Kalamata olives

1 oz Feta cheese

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden brown and cooked through.

• 3

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

• 4

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

• 5

  Once the chicken is finished, let it rest for 2 minutes before slicing it into thin strips.

• 6

  Add the cooked quinoa, diced cucumber, halved tomatoes, minced onion, and kalamata olives to the bowl with the dressing.

• 7

  Toss the salad thoroughly to ensure even coating, then top with the crumbled feta cheese and the sliced chicken before serving.