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Ingredients

• 2 cups Mixed Greens (fresh, washed and dried)
• 1 cup Cherry Tomatoes (halved)
• 1 medium Cucumber (thinly sliced)
• 1 medium Carrot (shredded)
• 1 tablespoon Apple Cider Vinegar (raw, unfiltered)
• 8 fluid ounces Water (room temperature)
• 1 cup Quinoa (dry, rinsed)
• 1 tablespoon Olive Oil (extra virgin)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground)
• 8 ounces Chicken Breast (skinless, boneless)
• 0.5 fruit Avocado (sliced)
• 1 teaspoon Lemon Juice (freshly squeezed)

Instructions

1. Prepare the Salad

   Wash and thoroughly dry the mixed greens. Halve the cherry tomatoes, slice the cucumber, and shred the carrot. Toss all vegetables together in a mixing bowl.

   Time: PT10M

2. Make Apple Cider Vinegar Drink

   Combine 1 tablespoon of apple cider vinegar with 8 oz of water in a glass. Stir well and set aside to sip before the meal.

   Time: PT2M

3. Cook Quinoa

   Rinse the quinoa under cold water. In a saucepan, bring 2 cups of water to a boil (212°F), add 1 cup quinoa, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, let sit covered for 5 minutes, then spread on a plate to cool for at least 30 minutes (or refrigerate) to form resistant starch.

   Time: PT20M

   Temperature: 212°F

4. Season and Grill Chicken

   Pat the chicken breast dry, season with a pinch of salt and pepper, and drizzle with half of the olive oil. Grill on medium‑high heat (about 375°F) for 6 minutes per side, or until the internal temperature reaches 165°F. Let rest 3 minutes before slicing.

   Time: PT12M

   Temperature: 375°F

5. Assemble the Plate

   Place the cooled quinoa on a plate, top with sliced grilled chicken and avocado. Drizzle the remaining olive oil and lemon juice over the top. Serve the salad on the side and sip the apple cider vinegar drink first.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

30g

Carbohydrates

45g

Fat

15g

Fiber

10g