NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tbsp Slivered Almonds

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

• 1

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

• 2

  Preheat a grill or grill pan over medium-high heat and lightly coat with avocado oil spray.

• 3

  Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.

• 4

  In a small dry skillet over medium heat, lightly toast the slivered almonds for 2-3 minutes until golden and fragrant.

• 5

  In a large mixing bowl, combine the cooked quinoa, diced cucumber, and diced red bell pepper.

• 6

  Whisk together the extra virgin olive oil and lemon juice in a small jar, then pour over the quinoa mixture and toss well to coat.

• 7

  Plate the quinoa salad, top with the sliced grilled chicken, and garnish with the toasted almonds.