NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Quinoa

1 cup Cucumber

2 tbsp Fresh mint

1 tbsp Lime juice

1 tsp Lime zest

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  In a small glass bowl, whisk together 0.5 tablespoon of olive oil, lime juice, lime zest, minced garlic, sea salt, and black pepper to create the marinade.

• 2

  Place the chicken breast in a shallow dish and pour half of the lime-mint marinade over it, turning to coat evenly, and let it marinate for 15 minutes.

• 3

  Preheat a grill pan or cast-iron skillet over medium-high heat and lightly grease with a touch of oil.

• 4

  Grill the chicken breast for approximately 6 to 7 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit and the edges are slightly charred.

• 5

  While the chicken rests, combine the cooked quinoa, diced cucumber, and chopped fresh mint in a large mixing bowl.

• 6

  Drizzle the remaining olive oil and the rest of the lime marinade over the quinoa mixture and toss thoroughly to combine.

• 7

  Slice the grilled chicken into thin strips and arrange them over the cucumber and quinoa base, garnishing with extra mint leaves if desired.