NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat a skillet over medium heat with half of the olive oil and cook the chicken for 6-7 minutes per side until golden and the internal temperature reaches 165 degrees.

• 3

  While the chicken cooks, dice the cucumber into small cubes, halve the cherry tomatoes, and finely mince the red onion.

• 4

  In a large mixing bowl, whisk together the remaining olive oil, lemon juice, and the rest of the oregano to create a bright dressing.

• 5

  Add the cooked quinoa, cucumber, tomatoes, and red onion to the bowl, tossing thoroughly to coat with the dressing.

• 6

  Slice the cooked chicken into bite-sized strips and gently fold them into the quinoa salad.

• 7

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