NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken Breast

1/4 cup dry Quinoa

1/2 Avocado

1 tbsp Extra Virgin Olive Oil

2 tbsp Nonfat Greek Yogurt

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tbsp Lime Juice

PREPARATION

• 1

  Rinse the quinoa thoroughly and cook in water according to package directions until fluffy.

• 2

  Season the chicken breast with a pinch of salt and pepper.

• 3

  Heat half of the olive oil in a grill pan over medium-high heat and cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F.

• 4

  While the chicken and quinoa cook, prepare the dressing by blending the avocado, Greek yogurt, lime juice, and the remaining olive oil until smooth.

• 5

  Dice the cucumber and halve the cherry tomatoes.

• 6

  Assemble the bowl by placing a bed of baby spinach at the bottom, followed by the cooked quinoa and chopped vegetables.

• 7

  Slice the grilled chicken and place it on top of the bowl.

• 8

  Finish by drizzling the creamy avocado dressing over the entire dish.