NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup baby spinach

0.25 cup cherry tomatoes

0.25 cup cucumber

1 tsp olive oil

1 tbsp lemon juice

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast evenly with the sea salt, black pepper, and dried oregano on both sides.

• 2

  Heat the olive oil in a medium skillet over medium-high heat.

• 3

  Place the chicken in the skillet and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown.

• 4

  While the chicken is cooking, halve the cherry tomatoes and dice the cucumber into bite-sized pieces.

• 5

  Mince the garlic clove and whisk it together with the lemon juice in a small bowl to create a simple dressing.

• 6

  Remove the chicken from the pan and let it rest for 3 minutes before slicing it into thin strips.

• 7

  In a serving bowl, layer the baby spinach and cooked quinoa as the base.

• 8

  Arrange the sliced chicken, cherry tomatoes, and cucumber on top of the quinoa.

• 9

  Drizzle the lemon-garlic dressing over the entire bowl and serve immediately.