NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

0.5 oz feta cheese

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tsp minced garlic

PREPARATION

• 1

  Season the chicken breast with sea salt, black pepper, and half of the dried oregano, then grill over medium-high heat until cooked through.

• 2

  Let the chicken rest for 5 minutes to retain its juices before slicing it into thin, bite-sized strips.

• 3

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

• 4

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

• 5

  Toss the salad thoroughly until the quinoa and vegetables are evenly coated in the bright vinaigrette.

• 6

  Transfer the salad to a plate, top with the sliced grilled chicken and crumbled feta cheese, and serve immediately.