NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry quinoa

0.5 tbsp extra virgin olive oil

1 cup baby spinach

0.25 cup cherry tomatoes

0.25 cup cucumber

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Rinse the dry quinoa under cold water, then combine with 0.5 cup water in a small pot, bring to a boil, and simmer covered for 15 minutes until fluffy.

• 2

  While the quinoa is cooking, season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 3

  Heat the extra virgin olive oil in a skillet over medium heat and sauté the minced garlic for about 30 seconds until fragrant.

• 4

  Add the chicken breast to the skillet and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F and the outside is golden.

• 5

  Slice the cherry tomatoes in half and chop the cucumber into bite-sized pieces.

• 6

  Assemble the bowl by placing the baby spinach at the bottom, then topping it with the cooked quinoa and sliced chicken.

• 7

  Add the cherry tomatoes and cucumber to the bowl, then drizzle the fresh lemon juice over the entire dish before serving.