NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked quinoa

0.5 cup cherry tomatoes

0.25 cup cucumber

2 tbsp fresh parsley

1 tbsp fresh mint

2 tbsp pomegranate seeds

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat a grill pan or non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

  Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into bite-sized pieces.

• 4

  In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, finely chopped parsley, and chopped mint.

• 5

  In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice until emulsified.

• 6

  Add the sliced chicken to the salad bowl and drizzle the dressing over the top.

• 7

  Toss all ingredients gently until well combined and garnish with the pomegranate seeds for a burst of sweetness.