NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

0.25 cup cherry tomatoes

1 tbsp lemon juice

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel to ensure a crisp, golden sear.

• 2

  In a small bowl, combine the ground turmeric, sea salt, and black pepper, then rub the mixture evenly over both sides of the chicken.

• 3

  Heat the extra virgin olive oil in a medium skillet over medium-high heat until shimmering.

• 4

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is beautifully golden.

• 5

  Remove the chicken from the pan and let it rest on a cutting board for 3 minutes before slicing.

• 6

  In the same skillet, add the minced garlic and halved cherry tomatoes, sautéing for 2 minutes until the tomatoes begin to soften and release their juices.

• 7

  Toss in the baby spinach and cooked quinoa, stirring constantly until the spinach is wilted and the quinoa is heated through.

• 8

  Squeeze the fresh lemon juice over the quinoa mixture and stir to combine all the flavors.

• 9

  Slice the rested chicken and serve it atop the warm quinoa and vegetable base.