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 sea salt, black pepper, and dried oregano.

• 2

  Heat a non-stick skillet over medium-high heat with a small drizzle of the olive oil and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 3

  While the chicken rests, whisk together the remaining olive oil, lemon juice, salt, pepper, and oregano in a small bowl to create the vinaigrette.

• 4

  In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and finely chopped red onion.

• 5

  Slice the rested chicken into bite-sized strips or cubes and add it to the bowl with the quinoa and vegetables.

• 6

  Drizzle the lemon-herb dressing over the salad, sprinkle with freshly chopped parsley, and toss gently to combine before serving.