NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

0.25 cup Chickpeas

0.5 cup Cucumber

0.25 cup Cherry tomatoes

2 tbsp Red onion

1 tbsp Fresh parsley

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

0.25 tsp Garlic powder

PREPARATION

• 1

  Season the chicken breast evenly with the garlic powder and half of the sea salt and black pepper.

• 2

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 3

  While the chicken is cooking, whisk together the extra virgin olive oil, lemon juice, dried oregano, and the remaining sea salt and black pepper in a large mixing bowl.

• 4

  Add the cooked quinoa, chickpeas, diced cucumber, halved cherry tomatoes, minced red onion, and chopped parsley to the bowl with the dressing and toss thoroughly to combine.

• 5

  Slice the warm chicken into strips and serve immediately over the chilled quinoa salad for a perfect temperature contrast.