Portion Size: 3 oz. boneless chicken plus 1 cup lettuce and 1 cup quinoa mixture.

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 ½ boneless skin less chicken breasts or thighs	Trim all visible fat.
1 teaspoon salt
½ teaspoon black pepper
¼ cup oil
1 cup quinoa	May substitute cooked barley for quinoa (except for gluten free)
6 cups water
¼ cup olive oil
1 teaspoon paprika
1 teaspoon garlic powder	Or 2 cloves minced
8 cups romaine lettuce	Wash, trim and chop
½ cup feta cheese (optional)
2 limes, zested and juiced
½ cup cider vinegar
1 Tablespoon honey
1 cup fresh tomatoes	Washed, trimmed and chopped
1 cucumber	Washed, trimmed and chopped

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Season chicken with salt and pepper.
2	Heat oil in large skillet over medium high heat. Cook chicken, 7-8 minutes per side. Slice Set aside and keep warm.	Cook until internal temperature reaches 165°F for 15 seconds
3	Combine the quinoa and water in a pot and bring to a boil. Once boiling, reduce to medium heat and let the quinoa cook until all the water is evaporated. (about 15 minutes)
4	In a large bowl combine the quinoa, feta, red onion, lime juice and zest, cider vinegar, honey, tomatoes, cucumbers and toss to combine. Chill until ready to serve.
5	Arrange 1 cup lettuce on each plate.
6	Top lettuce with 1 cup quinoa mixture and arrange  thinly sliced warm chicken on top of quinoa.