NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 cup Baby spinach

0.5 cup Cucumber

0.25 cup Cherry tomatoes

1 tbsp Fresh lemon juice

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with dried oregano, sea salt, black pepper, and minced garlic.

• 2

  Heat 0.5 tablespoon of olive oil in a medium skillet over medium-high heat and sear the chicken for 6 to 8 minutes per side until golden brown and cooked through.

• 3

  While the chicken is cooking, assemble the base of the bowl by combining the cooked quinoa, baby spinach, diced cucumber, and halved cherry tomatoes.

• 4

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

• 5

  In a small jar or bowl, whisk together the remaining 0.5 tablespoon of olive oil and the fresh lemon juice to create a bright, zesty dressing.

• 6

  Arrange the sliced chicken over the quinoa and vegetable mixture, then drizzle the lemon dressing over the entire bowl just before serving.