NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

1/3 cup diced Red Bell Pepper

1/3 cup diced Cucumber

1 tsp Extra Virgin Olive Oil

1/2 tbsp Slivered Almonds

1 tbsp Lemon Juice

PREPARATION

• 1

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

• 2

  Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray if needed.

• 3

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

• 4

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

• 5

  Whisk together the olive oil and lemon juice to create a light dressing, then pour it over the quinoa mixture and toss well.

• 6

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

• 7

  Slice the grilled chicken into strips and serve on top of the quinoa salad, garnishing with the toasted slivered almonds.