NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 tsp Extra virgin olive oil

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

1 tbsp Feta cheese

3 whole Kalamata olives

1 tbsp Lemon juice

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Cook the chicken for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken is cooking, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion.

• 5

  In a small mixing bowl, whisk together the lemon juice with a tiny pinch of sea salt.

• 6

  Prepare the base of the bowl by adding the warm cooked quinoa to the center.

• 7

  Once the chicken is finished, let it rest for 3 minutes before slicing it into thin strips.

• 8

  Arrange the sliced chicken over the quinoa and top with the cucumber, tomatoes, red onion, olives, and crumbled feta cheese.

• 9

  Drizzle the lemon juice over the entire bowl and serve immediately.