NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1 tbsp Sliced Almonds

1 tsp Extra Virgin Olive Oil

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tbsp Lemon Juice

1 tbsp Diced Red Onion

PREPARATION

• 1

  Season the chicken breast with a pinch of salt, black pepper, and dried oregano.

• 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, red bell pepper, and red onion in a large mixing bowl.

• 4

  In a small jar or bowl, whisk together the olive oil and lemon juice to create a simple vinaigrette.

• 5

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

• 6

  In a small dry pan over low heat, lightly toast the sliced almonds for 1-2 minutes until fragrant and golden.

• 7

  Slice the grilled chicken into strips and serve on top of the quinoa salad, finishing with a sprinkle of toasted almonds.