NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 cup cucumber

0.5 cup cherry tomatoes

1 cup fresh baby spinach

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and season the chicken breast with sea salt, black pepper, and half of the dried oregano.

• 2

  Place the chicken on a baking sheet and roast for 18-22 minutes until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing into bite-sized pieces.

• 3

  In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and the remaining dried oregano to create a bright vinaigrette.

• 4

  In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and fresh baby spinach.

• 5

  Add the sliced roasted chicken and finely chopped fresh parsley to the bowl with the quinoa and vegetables.

• 6

  Drizzle the lemon-herb dressing over the salad and toss gently to ensure every ingredient is evenly coated before serving.