NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup baby spinach

0.5 cup cucumber

0.25 cup cherry tomatoes

1 tbsp red onion

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

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 and cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

• 3

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

• 4

  In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and the remaining salt, pepper, and oregano to create the vinaigrette.

• 5

  Once the chicken is cooked, let it rest for 5 minutes before slicing into bite-sized strips.

• 6

  In a large bowl or meal prep container, combine the cooked quinoa, baby spinach, diced cucumber, halved tomatoes, and minced red onion.

• 7

  Add the sliced chicken and fresh parsley to the bowl, drizzle with the lemon vinaigrette, and toss thoroughly to combine.