NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup cherry tomatoes

0.5 cup cucumber

1 cup fresh baby spinach

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp dried oregano

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Remove the chicken from the pan and let it rest for 5 minutes before slicing it into thin strips.

• 5

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

• 6

  In a large serving bowl, create a base with the fresh baby spinach and cooked quinoa.

• 7

  Arrange the sliced chicken, cherry tomatoes, and cucumber over the spinach and quinoa.

• 8

  Drizzle the entire bowl with fresh lemon juice and garnish with chopped fresh parsley before serving.