NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked quinoa

0.25 cup plain Greek yogurt

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cucumber

0.25 cup cherry tomatoes

1 tsp fresh dill

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, minced garlic, fresh dill, and half of the lemon juice to create the sauce; set aside in the refrigerator.

• 2

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

• 3

  Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  While the chicken is cooking, dice the cucumber and halve the cherry tomatoes, then toss them into the cooked quinoa.

• 5

  Let the chicken rest for 3 minutes before slicing it into strips.

• 6

  Plate the quinoa and vegetable mixture, top with the sliced chicken, and drizzle the chilled yogurt sauce over the entire dish.