NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp lemon zest

2 tbsp fresh parsley

4 whole kalamata olives

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat a grill pan or cast-iron skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken is cooking, whisk together the extra virgin olive oil, lemon juice, lemon zest, and the remaining salt, pepper, and oregano in a small bowl to create the dressing.

• 4

  In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, chopped parsley, and pitted olives.

• 5

  Once the chicken is finished, let it rest on a cutting board for 5 minutes before slicing it into thin strips or bite-sized pieces.

• 6

  Add the sliced chicken to the bowl with the quinoa and vegetables.

• 7

  Drizzle the lemon-herb dressing over the salad and toss thoroughly to ensure everything is well-coated before serving.