NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 cup diced cucumber

0.25 cup halved cherry tomatoes

1 tbsp chopped fresh parsley

1 tbsp diced red onion

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tsp minced garlic

PREPARATION

• 1

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

• 2

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

• 3

  While the chicken cooks, whisk together the remaining olive oil, fresh lemon juice, and minced garlic in a large mixing bowl to create the dressing.

• 4

  Add the cooked quinoa, diced cucumber, halved cherry tomatoes, diced red onion, and chopped parsley to the bowl with the dressing and toss well to combine.

• 5

  Remove the chicken from the pan, let it rest for 3 minutes, then slice into thin strips and fold into the salad before serving.