NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 cup baby spinach

0.5 cup cucumber

0.25 cup cherry tomatoes

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  While the chicken is cooking, finely mince the garlic clove and whisk it together with the fresh lemon juice in a small bowl to create a light dressing.

• 5

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

• 6

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

• 7

  Arrange the diced cucumber and halved cherry tomatoes over the quinoa base.

• 8

  Place the sliced chicken on top of the vegetables and drizzle the prepared lemon-garlic dressing over the entire bowl before serving.