NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup plain Greek yogurt

0.5 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

1 tbsp fresh dill

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

0.5 cup cooked quinoa

PREPARATION

• 1

  Place the chicken breast in a small pot and cover with water; bring to a light simmer and poach for 12-15 minutes until fully cooked.

• 2

  While the chicken poaches, mince the garlic and finely chop the fresh dill and chives.

• 3

  In a medium mixing bowl, whisk together the Greek yogurt, lemon juice, lemon zest, minced garlic, dill, and chives until smooth.

• 4

  Remove the chicken from the water, let it cool slightly, and use two forks to shred the meat into thin strands.

• 5

  Fold the shredded chicken into the yogurt mixture until every piece is well coated.

• 6

  Heat the olive oil in a skillet over medium heat, add the spinach, and sauté for 1-2 minutes until just wilted; season with half of the salt and pepper.

• 7

  Warm the pre-cooked quinoa and place it in a bowl, top with the wilted spinach and the creamy herb chicken.

• 8

  Finish with the remaining sea salt and black pepper before serving.