NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tsp extra virgin olive oil

0.25 whole avocado

1 cup fresh baby spinach

0.5 cup sliced cucumber

0.5 cup halved cherry tomatoes

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the chicken breast on a cutting board and season both sides with dried oregano, sea salt, black pepper, and half of the lemon juice.

• 2

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

• 3

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

• 4

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

• 5

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

• 6

  Arrange the sliced cucumber, halved cherry tomatoes, and avocado slices on top of the greens and grain.

• 7

  Place the sliced chicken strips in the center of the bowl and drizzle the remaining lemon juice over the entire dish before serving.