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INSIDE BEACH CLUB FITNESS

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Old Saybook, CT 

(860) 339-3138

Nutrition - Exercise -

 PERSONAL TRAINING

ALL IN ONE PLACE

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INDIVIDUAL RESULTS MAY VARY

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Meat/Poultry

Grilled Veggie, Chicken, and Quinoa Salad

Lunch

1. Preheat grill to medium-high heat. Prepare vegetables
so they are similar in size and large enough to grill. Toss
vegetables and chicken with 1 tbsp oil and half of the
oregano. Grill uncovered. Veggies are done when they
are soft and slightly browned (2-5 minutes each side).
Chicken is done when internal temp reaches 165
degrees (5-7 minute each side). Let cool.
2. Chop veggies and chicken into bite sized pieces and
mix with cooked quinoa. Add olives, vinegar, cheese, 1-2
tbsp olive oil, lemon, salt, pepper, and remaining
oregano. Mix well. Enjoy!

1 md onion
1 red + 1 orange bell pepper
1 lg zucchini
1 lb chicken breast
2 1/2 tbsp fresh oregano, chopped
3 cups quinoa, cooked (from 1 cup dry)
1/4 cup kalamata olives, chopped
2 tbsp red wine vinegar
2 tbsp Parmesan cheese
3 tbsp olive oil
1 tsp lemon zest + 2 tbsp lemon juice
Salt & pepper to taste

What you will need

Directions

Please discuss variations of recipes with

our nutritionist/nurse to

 personalize for you.

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