NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.25 cup plain Greek yogurt

1 tsp extra virgin olive oil

1 cup zucchini

1 cup baby spinach

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast with 0.125 tsp sea salt and 0.125 tsp black pepper.

• 2

  Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken for 6 minutes per side until golden and cooked through.

• 3

  Remove the chicken from the pan to rest, then in the same skillet, sauté the diced zucchini and minced garlic until the zucchini is tender.

• 4

  Add the baby spinach to the skillet and stir for 1 minute until just wilted, then remove from heat.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, fresh dill, and the remaining salt and pepper to create the sauce.

• 6

  Toss the cooked quinoa with the sautéed vegetables and the creamy lemon-herb sauce until thoroughly combined.

• 7

  Slice the rested chicken breast into strips and serve it over the quinoa and vegetable mixture.