NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 oz Feta cheese

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 3

  While the chicken is cooking, dice the cucumber into bite-sized pieces, halve the cherry tomatoes, and finely mince the red onion.

• 4

  In a large mixing bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the dressing.

• 5

  Add the cooked quinoa, diced cucumber, cherry tomatoes, red onion, and chopped fresh parsley to the bowl, tossing thoroughly to ensure everything is coated in the lemon dressing.

• 6

  Remove the chicken from the pan and let it rest for 3 minutes before slicing it into thin strips.

• 7

  Transfer the quinoa salad to a serving plate, top with the sliced chicken, and finish by sprinkling the crumbled feta cheese over the top.