NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Diced cucumber

0.5 cup Halved cherry tomatoes

2 tbsp Minced red onion

1 tbsp Chopped fresh parsley

1 tbsp Crumbled feta cheese

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a medium skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken cooks, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, minced red onion, and chopped parsley in a large mixing bowl.

• 5

  Once the chicken is finished, remove it from the pan and let it rest for 3 minutes before slicing it into bite-sized cubes.

• 6

  Add the sliced chicken to the quinoa mixture and drizzle with the fresh lemon juice.

• 7

  Toss all ingredients together until well combined and the dressing is evenly distributed.

• 8

  Transfer the salad to a plate or bowl and top with the crumbled feta cheese before serving.