NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

0.5 oz feta cheese

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp fresh parsley

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat with a small drizzle of the olive oil and sear the chicken for 6-7 minutes per side until golden brown and cooked through.

• 3

  While the chicken rests, whisk together the remaining olive oil, lemon juice, minced garlic, and the rest of the oregano in a large mixing bowl.

• 4

  Add the fluffy cooked quinoa, diced cucumber, halved cherry tomatoes, finely diced red onion, and chopped parsley to the bowl with the dressing.

• 5

  Slice the rested chicken breast into bite-sized strips and add them to the salad along with the crumbled feta cheese.

• 6

  Toss all ingredients together until well-coated in the vinaigrette and serve immediately.