NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

0.25 cup chopped fresh parsley

2 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove minced garlic

PREPARATION

• 1

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

• 2

  Heat 1 teaspoon of extra virgin olive oil in a skillet over medium-high heat and sear the chicken for 5 to 7 minutes per side until golden brown and cooked through.

• 3

  While the chicken is cooking, whisk together the remaining olive oil and the fresh lemon juice in a small bowl to create the dressing.

• 4

  In a large mixing bowl or meal-prep container, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and chopped fresh parsley.

• 5

  Once the chicken has rested for a few minutes, slice it into bite-sized strips and add it to the quinoa and vegetable mixture.

• 6

  Drizzle the lemon dressing over the salad and toss everything together until well combined and vibrant.