NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup cooked quinoa

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp fresh parsley

1 tbsp fresh mint

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Season the chicken breast with sea salt, black pepper, and garlic powder on both sides.

• 2

  Heat a non-stick skillet over medium-high heat with a light spray of oil and cook chicken for 6-7 minutes per side until golden and cooked through.

• 3

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

• 4

  Finely chop the fresh parsley and mint leaves.

• 5

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

• 6

  Once the chicken is done, let it rest for 5 minutes to keep it juicy, then slice into bite-sized cubes.

• 7

  In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved tomatoes, and chopped herbs.

• 8

  Add the chicken to the bowl and drizzle with the lemon vinaigrette.

• 9

  Toss everything together until well combined and serve immediately.