Mediterranean Chicken Salad

• 1 1/2 Cup water
• 1 Cup quinoa
• 12 Ounce chicken breast filet
• 1/4 Teaspoon salt
• 1/4 Teaspoon black pepper
• 1/2 Teaspoon paprika
• 1/2 Teaspoon garlic powder
• 1 Teaspoon olive oil
• 1/2 cucumber
• 1 red bell pepper
• 1 avocado
• 1/4 red onion
• 1/2 Cup cilantro
• 1/2 Cup feta cheese
• 10 kalamata olives pitted
• 2 Tablespoon olive oil
• 1 lemon
• 1 Teaspoon cumin
• 1/2 Teaspoon salt
• 1/4 Teaspoon pepper
• 1/2 Tablespoon olive oil
• 1 tomato

• Add water to a pot and bring to a boil. Add the quinoa and let it cook for 12 minutes. Remove from heat, cover the pot, and let the quinoa sit for 5 minutes. Fluff with a fork when done.
• While the quinoa is cooking, make the chicken. Sprinkle chicken breasts with salt, pepper, garlic powder, paprika, and olive oil. Place some olive oil on the pan and heat up. Once warm, add the chicken breast and cook for 4 minutes per side. Remove from heat, cover the pan, and let sit for 5 minutes.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.