NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

0.5 cup cherry tomatoes

0.5 cup cucumber

1 tbsp fresh parsley

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

PREPARATION

• 1

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

• 2

  Heat 0.5 tbsp of the extra virgin olive oil in a medium skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 5 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit and the exterior is golden brown.

• 4

  While the chicken is cooking, halve the cherry tomatoes and finely dice the cucumber.

• 5

  In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, diced cucumber, minced garlic, and chopped fresh parsley.

• 6

  Whisk together the remaining 0.5 tbsp of olive oil and the lemon juice, then pour the mixture over the quinoa salad and toss to coat thoroughly.

• 7

  Slice the rested chicken breast into thin strips and serve immediately over the refreshing quinoa salad.