NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

1 cup fresh baby spinach

0.5 cup cherry tomatoes

0.5 cup cucumber

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.

• 3

  Place the chicken in the skillet and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit and the exterior is golden brown.

• 4

  While the chicken cooks, dice the cucumber and halve the cherry tomatoes.

• 5

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

• 6

  Remove the chicken from the pan, let it rest for 2 minutes, then slice it into thin strips.

• 7

  Arrange the sliced chicken, cucumbers, and tomatoes over the quinoa and spinach.

• 8

  Drizzle the entire bowl with fresh lemon juice and serve immediately.