NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

PREPARATION

• 1

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

• 2

  Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

• 3

  While the chicken is grilling, combine the cooked quinoa, diced cucumber, and red bell pepper in a large mixing bowl.

• 4

  In a small jar, whisk together the olive oil and lemon juice to create a light vinaigrette.

• 5

  Pour the dressing over the quinoa mixture and toss well to coat all ingredients.

• 6

  Slice the grilled chicken into strips.

• 7

  Plate the quinoa salad, top with the sliced chicken, and garnish with the toasted almond slivers for a satisfying crunch.