NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup quinoa

1 tbsp extra virgin olive oil

0.5 cup red bell pepper

1 cup fresh spinach

1 tbsp lemon juice

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the quinoa thoroughly under cold water, then combine with 0.5 cup of water in a small saucepan and bring to a boil.

• 2

  Reduce heat to low, cover, and simmer for 12-15 minutes until the water is absorbed and the quinoa is fluffy.

• 3

  While the quinoa cooks, season the chicken breast evenly on both sides with ground turmeric, garlic powder, sea salt, and black pepper.

• 4

  Heat the olive oil in a medium skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

• 5

  Remove the chicken from the pan to rest, then add the diced red bell pepper to the same skillet and sauté for 3 minutes.

• 6

  Add the fresh spinach to the skillet and cook just until wilted, then remove from heat.

• 7

  In a bowl, toss the cooked quinoa with the sautéed peppers, spinach, and fresh lemon juice.

• 8

  Slice the chicken breast into strips and serve it over the zesty quinoa salad.