NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup quinoa, cooked

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp fresh oregano

1 tsp garlic

0.5 cup cucumber

0.5 cup cherry tomatoes

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small glass bowl, whisk together 0.5 tablespoon of olive oil, lemon juice, lemon zest, minced garlic, oregano, sea salt, and black pepper to create the marinade.

• 2

  Place the chicken breast in a shallow dish and coat thoroughly with half of the prepared lemon-herb marinade, letting it sit for 5 minutes.

• 3

  Heat the remaining 0.5 tablespoon of olive oil in a non-stick skillet over medium-high heat.

• 4

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

• 5

  While the chicken is cooking, toss the diced cucumber, halved cherry tomatoes, and baby spinach in a bowl with the remaining half of the marinade.

• 6

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

• 7

  Assemble the bowl by placing the cooked quinoa at the base, topping it with the fresh vegetable salad and the warm, zesty chicken strips.