NUTRITION

SERVINGS

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 teaspoons Extra Virgin Olive Oil

1/2 tablespoon Pumpkin Seeds (Pepitas)

1/2 cup chopped Cucumber

1/2 cup chopped Red Bell Pepper

1 tablespoon Lemon Juice

PREPARATION

• 1

  Season the chicken breast with a pinch of sea salt and black pepper.

• 2

  Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

• 4

  In a medium bowl, combine the cooked quinoa, diced cucumber, and diced red bell pepper.

• 5

  Whisk together the olive oil and lemon juice in a small ramekin to create a light dressing.

• 6

  Pour the dressing over the quinoa mixture and toss well to combine.

• 7

  Slice the grilled chicken into strips and serve on top of the quinoa salad, garnished with the pumpkin seeds.