NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Quinoa

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

1 tbsp Fresh parsley

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, lemon juice, sea salt, black pepper, and dried oregano to create the marinade.

• 2

  Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it is well coated. Let it marinate for at least 15 minutes.

• 3

  Rinse the quinoa under cold water, then combine it with 0.5 cup of water in a small saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until fluffy.

• 4

  Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 5

  While the chicken and quinoa cook, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion and parsley.

• 6

  In a large mixing bowl, combine the cooked quinoa, diced vegetables, and the remaining half of the marinade. Toss well to combine.

• 7

  Slice the grilled chicken into strips and serve it over the quinoa salad, garnishing with fresh parsley.