NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup baby spinach

0.5 cup cucumber

0.25 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat half of the olive oil in a medium skillet over medium-high heat and add the minced garlic, sautéing for 30 seconds until fragrant.

• 3

  Place the chicken in the skillet and sear for 5-6 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken rests, whisk the remaining olive oil and fresh lemon juice together in a small bowl to create a light dressing.

• 5

  Assemble the bowl by placing the baby spinach and cooked quinoa at the base, then top with diced cucumber and halved cherry tomatoes.

• 6

  Slice the chicken into strips, place it over the vegetables, and drizzle the entire bowl with the lemon-oil dressing before serving.