NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp feta cheese

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat and cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken cooks, dice the cucumber and halve the cherry tomatoes.

• 4

  In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the dressing.

• 5

  In a large meal prep container or bowl, combine the cooked quinoa, diced cucumber, cherry tomatoes, and chopped fresh parsley.

• 6

  Once the chicken has rested for 3 minutes, slice it into bite-sized strips and add it to the quinoa mixture.

• 7

  Drizzle the lemon dressing over the salad and toss gently to combine.

• 8

  Top with crumbled feta cheese before serving or storing for later.