NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

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

1 tsp garlic

PREPARATION

• 1

  Rinse the quinoa thoroughly under cold water and cook with 0.5 cup of water in a small saucepan until fluffy and the liquid is absorbed.

• 2

  Season the chicken breast evenly with half of the sea salt, black pepper, and dried oregano.

• 3

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 4

  While the chicken and quinoa cool slightly, whisk together the olive oil, lemon juice, lemon zest, minced garlic, and the remaining salt, pepper, and oregano in a small jar.

• 5

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

• 6

  Slice the cooked chicken breast into bite-sized pieces.

• 7

  In a large mixing bowl, combine the cooked quinoa, chopped cucumber, cherry tomatoes, and parsley.

• 8

  Add the sliced chicken and pour the lemon-herb dressing over the top, tossing everything together until well-coated.