NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

0.25 cup fresh parsley

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the quinoa under cold water and place in a small pot with 0.5 cup of water, bringing it to a boil before simmering for 15 minutes until fluffy.

• 2

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

• 3

  Heat a non-stick skillet over medium heat and sauté the chicken for 6-7 minutes per side until fully cooked, then set aside to rest before slicing into bite-sized pieces.

• 4

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

• 5

  In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and minced garlic to create the vinaigrette.

• 6

  Combine the cooked quinoa, sliced chicken, and chopped vegetables in a large bowl, then pour the dressing over the top and toss well to combine.