NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 tbsp extra virgin olive oil

0.5 cup cucumber

0.25 cup cherry tomatoes

1 tbsp fresh parsley

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.5 oz feta cheese

0.25 tsp dried oregano

PREPARATION

• 1

  Pat the chicken breast dry and season both sides with sea salt, black pepper, dried oregano, and lemon zest.

• 2

  Heat the olive oil in a skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 3

  While the chicken is cooking, dice the cucumber and halve the cherry tomatoes.

• 4

  In a medium bowl, combine the cooked quinoa, diced cucumber, cherry tomatoes, and chopped fresh parsley.

• 5

  Drizzle the lemon juice over the quinoa mixture and toss well to combine.

• 6

  Once the chicken is done, let it rest for 3 minutes before slicing into strips.

• 7

  Place the quinoa salad into a portable container, top with the sliced chicken, and sprinkle with crumbled feta cheese.