NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked quinoa

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

2 tbsp minced red onion

1 tbsp chopped fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat a grill pan or cast-iron skillet over medium-high heat and lightly coat with a tiny bit of oil if needed.

• 3

  Place the chicken in the pan and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown.

• 4

  Remove the chicken from the heat and let it rest on a cutting board for 5 minutes before slicing into bite-sized cubes.

• 5

  In a large mixing bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a light dressing.

• 6

  Add the cooked quinoa, diced cucumber, halved cherry tomatoes, minced red onion, and chopped fresh parsley to the bowl.

• 7

  Toss the salad ingredients thoroughly until everything is well-coated in the lemon dressing.

• 8

  Gently fold in the sliced chicken breast and serve immediately while the chicken is warm or chilled as a cold salad.