NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

2 tsp extra virgin olive oil

1 cup fresh baby spinach

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat 1 teaspoon of olive oil in a stainless steel or cast iron skillet over medium-high heat.

• 3

  Sear the chicken for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken rests, whisk together the remaining 1 teaspoon of olive oil, lemon juice, and minced garlic in a small glass bowl.

• 5

  In a large serving bowl, combine the cooked quinoa with the fresh baby spinach, diced cucumber, and halved cherry tomatoes.

• 6

  Slice the rested chicken into thin strips and arrange them over the quinoa and vegetable base.

• 7

  Drizzle the lemon-garlic dressing over the entire bowl and garnish with finely chopped fresh parsley before serving.