NUTRITION

SERVINGS

INGREDIENTS

4.4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Chopped Cucumber

1/4 cup Chopped Red Bell Pepper

1 tbsp Chopped Red Onion

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Slivered Almonds

1 tbsp Fresh Parsley

PREPARATION

• 1

  Season the chicken breast with salt, pepper, and a small splash of lemon juice.

• 2

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

• 3

  In a medium mixing bowl, combine the cooked quinoa, chopped cucumber, red bell pepper, and red onion.

• 4

  Whisk together the extra virgin olive oil, remaining lemon juice, and chopped parsley to create a light dressing.

• 5

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

• 6

  Fold in the slivered almonds for added texture.

• 7

  Slice the grilled chicken into strips and serve immediately over the chilled quinoa salad.