NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup dry quinoa

1 tbsp 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 cucumber

0.5 cup cherry tomatoes

2 tbsp fresh parsley

PREPARATION

• 1

  Rinse the quinoa under cold water, then combine with 0.5 cup water in a small pot; bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.

• 2

  While quinoa cooks, season the chicken breast with half the olive oil, dried oregano, sea salt, and black pepper.

• 3

  Heat a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through and golden brown.

• 4

  Dice the cucumber, halve the cherry tomatoes, and finely chop the fresh parsley.

• 5

  In a medium bowl, whisk together the remaining olive oil and lemon juice to create a light dressing.

• 6

  Toss the cooked quinoa with the chopped vegetables, parsley, and dressing until well combined.

• 7

  Slice the chicken breast and serve it atop the quinoa salad, or pack into a container for a perfect meal-prep lunch.