NUTRITION

SERVINGS

INGREDIENTS

4.5 ounces Chicken Breast

1/4 cup Quinoa

1/2 cup Cucumber, diced

1/4 cup Red Bell Pepper, diced

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Sliced Almonds

PREPARATION

• 1

  Season the chicken breast with a pinch of salt and black pepper.

• 2

  Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

  Rinse the quinoa under cold water and cook in a small pot with half a cup of water until all liquid is absorbed.

• 4

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

• 5

  Fold the cooked quinoa, diced cucumber, and red bell pepper into the dressing until well combined.

• 6

  Slice the grilled chicken into strips and place them on top of the quinoa salad.

• 7

  Garnish with toasted sliced almonds for a satisfying crunch.