NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 cup cucumber

0.5 cup cherry tomatoes

1 cup baby spinach

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a medium skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 5 to 7 minutes per side until golden brown and cooked through.

• 4

  While the chicken is cooking, mince the garlic clove and finely chop the fresh parsley.

• 5

  In a large mixing bowl, whisk together the lemon juice, minced garlic, and chopped parsley to create the dressing.

• 6

  Dice the cucumber and halve the cherry tomatoes.

• 7

  Add the cooked quinoa, baby spinach, cucumber, and tomatoes to the mixing bowl with the dressing and toss well.

• 8

  Once the chicken is done, let it rest for 2 minutes before slicing into thin strips.

• 9

  Place the sliced chicken on top of the quinoa salad and serve immediately.