NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Quinoa, cooked

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 cup Cucumber, diced

0.5 cup Cherry tomatoes, halved

1 tbsp Fresh parsley, chopped

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Red onion, minced

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt, black pepper, and garlic powder.

• 2

  Heat a non-stick skillet over medium-high heat and lightly coat with a small portion of the olive oil.

• 3

  Sear the chicken for 5 to 6 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

  While the chicken cooks, whisk together the remaining olive oil and the lemon juice in a small bowl to create a light dressing.

• 5

  In a medium mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, minced red onion, and fresh parsley.

• 6

  Slice the cooked chicken breast into thin strips.

• 7

  Place the quinoa and vegetable mixture into a serving bowl and top with the sliced chicken.

• 8

  Drizzle the lemon-oil dressing over the bowl and toss gently before serving.