NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp fresh parsley

PREPARATION

• 1

  Rinse the quinoa under cold water, then combine with 0.5 cup water in a small pot; bring to a boil, reduce to low, cover, and simmer for 15 minutes until water is absorbed.

• 2

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

• 3

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

• 4

  While the chicken cooks, whisk together the extra virgin olive oil, lemon juice, and the remaining salt, pepper, and oregano in a large mixing bowl to create the vinaigrette.

• 5

  Dice the cucumber, halve the cherry tomatoes, finely mince the red onion, and chop the fresh parsley.

• 6

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

• 7

  Add the cooked quinoa, prepared vegetables, and sliced chicken to the mixing bowl with the vinaigrette; toss thoroughly to combine and serve immediately.