NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

2 tsp Extra Virgin Olive Oil

1 tbsp Pepitas

1/4 cup diced Cucumber

1/4 cup diced Red Bell Pepper

1 tbsp minced Red Onion

1 tbsp Lemon Juice

PREPARATION

• 1

  Season the chicken breast with a pinch of sea salt, black pepper, and half of the olive oil.

• 2

  Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 3

  While the chicken is grilling, prepare the salad by combining the cooked quinoa, diced cucumber, red bell pepper, and minced red onion in a medium bowl.

• 4

  Whisk together the remaining olive oil and lemon juice to create a simple vinaigrette, then toss it with the quinoa and vegetable mixture.

• 5

  Toast the pepitas in a small dry skillet over medium heat for 2-3 minutes until they are fragrant and slightly golden.

• 6

  Allow the chicken to rest for 5 minutes before slicing it into strips.

• 7

  Serve the sliced chicken on top of the quinoa salad and garnish with the toasted pepitas.