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

0.25 cup cherry tomatoes

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

PREPARATION

• 1

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

• 2

  Heat a medium skillet over medium-high heat with half of the olive oil.

• 3

  Add the chicken to the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and let it rest for 5 minutes before slicing into bite-sized cubes.

• 5

  While the chicken rests, mince the garlic and dice the cucumber and cherry tomatoes.

• 6

  In a large mixing bowl, whisk together the remaining olive oil, lemon juice, and minced garlic to create the dressing.

• 7

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

• 8

  Toss the salad ingredients until thoroughly coated, then fold in the sliced chicken and serve immediately.