NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

2 cups baby spinach

0.5 cup cooked quinoa

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Pat the chicken breast completely dry with paper towels to ensure a golden-brown crust.

• 2

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

• 3

  Heat the olive oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 4

  Place the chicken in the pan and sear for 5-7 minutes per side until the internal temperature reaches 165°F and the exterior is crispy.

• 5

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

• 6

  In the same pan, reduce heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.

• 7

  Add the baby spinach to the pan and toss briefly until just wilted, then stir in the lemon juice and lemon zest.

• 8

  Fold the cooked quinoa into the greens until warmed through and coated in the pan juices.

• 9

  Slice the chicken into strips and serve atop the bed of zesty greens and quinoa.