NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cherry tomatoes

0.5 cup English cucumber

2 tbsp red onion

1 clove garlic

1 tbsp fresh parsley

PREPARATION

• 1

  Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness.

• 2

  Combine the rinsed quinoa with 0.5 cup water in a small saucepan; bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes until the water is absorbed.

• 3

  While the quinoa cooks, slice the chicken breast into bite-sized pieces and season with half of the sea salt, black pepper, and dried oregano.

• 4

  Heat 0.5 tablespoon of the olive oil in a non-stick skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.

• 5

  Halve the cherry tomatoes, dice the English cucumber, and finely mince the red onion and garlic.

• 6

  In a small bowl, whisk together the remaining 0.5 tablespoon of olive oil, lemon juice, minced garlic, and the remaining salt, pepper, and oregano to create the vinaigrette.

• 7

  Once the quinoa is finished, fluff it with a fork and transfer to a large serving bowl.

• 8

  Add the sautéed chicken, tomatoes, cucumber, and red onion to the bowl with the quinoa.

• 9

  Pour the lemon-herb vinaigrette over the ingredients and toss thoroughly to combine.

• 10

  Garnish with freshly chopped parsley and serve immediately while the chicken is warm.