Oregano Chicken with Quinoa, Fresh Salad and Avocado

Ingredients

• Chicken Breast150 g
• Quinoa1/2 cup (100 g)
• Tomato1/2 count (65 g)
• Lettuce1/2 cup (18 g)
• Cucumber1/2 cup (60 g)
• Avocado1/2 count (120 g)
• Oregano1/2 tablespoon (2 g)
• Lemon Juice1 tablespoon (15 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Heat the grill over high heat. While heating, season the chicken with salt and pepper.

3. 3

   Step 3

   Once heated, pour half of the oil and add the chicken breast. Cook over medium heat for 4-5 minutes per side.

4. 4

   Step 4

   When flipping the chicken breast, sprinkle with oregano. Once done, cut into fillets.

5. 5

   Step 5

   For the salad, cut the cucumber and tomato into thin slices. Chop the lettuce leaves.

6. 6

   Step 6

   Peel the avocado, remove the seed and cut into wedges.

7. 7

   Step 7

   Season the salad with the remaining oil and lemon juice. Season to taste with salt and pepper.

8. 8

   Step 8

   Serve the oregano chicken with quinoa, salad and avocado on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Oregano Chicken with Quinoa, Fresh Salad and Avocado can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.