NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

0.5 tbsp Extra virgin olive oil

0.5 cup Diced cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

1 tbsp Feta cheese

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the lemon juice, half of the olive oil, dried oregano, garlic powder, sea salt, and black pepper.

• 2

  Add the chicken breast to the bowl and toss to coat thoroughly; let it marinate for at least 10 minutes.

• 3

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 4

  Place the chicken in the skillet and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 5

  While the chicken cooks, combine the diced cucumber, cherry tomatoes, and red onion in a small mixing bowl.

• 6

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into strips.

• 7

  Assemble the bowl by placing the cooked quinoa at the base, then topping it with the sliced chicken and the fresh vegetable salad.

• 8

  Garnish with crumbled feta cheese and serve immediately.