NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken Breast

1/3 cup Cooked Quinoa

1/2 cup chopped Cucumber

1/4 cup chopped Red Bell Pepper

1 tbsp Sliced Almonds

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp chopped Fresh Parsley

PREPARATION

• 1

  Season the chicken breast with a pinch of sea salt and black pepper.

• 2

  Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

• 3

  While the chicken is grilling, combine the cooked quinoa, diced cucumber, and diced red bell pepper in a medium mixing bowl.

• 4

  In a small jar or bowl, whisk together the olive oil, lemon juice, and chopped parsley to create the dressing.

• 5

  Pour the dressing over the quinoa mixture and toss well to combine.

• 6

  Let the grilled chicken rest for 3 minutes, then slice it into thin strips.

• 7

  Serve the sliced chicken over the quinoa salad and garnish with the sliced almonds for a satisfying crunch.