NUTRITION

SERVINGS

INGREDIENTS

160g Chicken Breast, boneless and skinless

112g Cooked Quinoa

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

50g Cucumber, diced

50g Cherry Tomatoes, halved

1 clove Garlic, minced

1 tablespoon Fresh Parsley, chopped

PREPARATION

• 1

  In a small bowl, whisk together the lemon juice, minced garlic, and half of the olive oil to create a marinade.

• 2

  Place the chicken breast in a shallow dish or reusable bag and coat with the marinade. Let it sit for at least 15 minutes.

• 3

  Preheat a grill or grill pan over medium-high heat and lightly grease with a tiny bit of oil if needed.

• 4

  Grill the chicken breast for 6-7 minutes per side or until the internal temperature reaches 165°F.

• 5

  While the chicken is grilling, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and chopped parsley in a mixing bowl.

• 6

  Toss the quinoa salad with the remaining olive oil and a pinch of sea salt and black pepper.

• 7

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

• 8

  Serve the sliced chicken over the quinoa salad and enjoy immediately.