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

2 tbsp red onion

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp feta cheese

PREPARATION

• 1

  Season the chicken breast evenly on both sides 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 the internal temperature reaches 165°F.

• 3

  While the chicken is cooking, whisk together the extra virgin olive oil, fresh lemon juice, and the remaining salt, pepper, and oregano in a large mixing bowl.

• 4

  Add the cooked quinoa, diced cucumber, halved cherry tomatoes, minced red onion, and chopped parsley to the bowl with the dressing.

• 5

  Toss the salad ingredients thoroughly until everything is well-coated and the flavors are combined.

• 6

  Slice the warm chicken into thin strips and serve it over the quinoa salad, finishing with a sprinkle of crumbled feta cheese.