NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Chopped Cucumber

1/4 cup Chopped Red Bell Pepper

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Slivered Almonds

1 tbsp Fresh Parsley, chopped

PREPARATION

• 1

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

• 2

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

• 3

  Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F.

• 4

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

• 5

  In a small jar, whisk together the olive oil and lemon juice to create a light dressing.

• 6

  Pour the dressing over the quinoa mixture and toss well to combine.

• 7

  Toast the slivered almonds in a dry pan over medium heat for 2 minutes until fragrant and golden.

• 8

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