NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.25 whole avocado

1 cup baby spinach

0.5 cup cucumber

0.25 cup cherry tomatoes

1 tbsp lemon juice

1 tsp extra virgin olive oil

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 a grill pan or cast-iron skillet over medium-high heat and lightly coat with half of the olive oil.

• 3

  Cook the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown.

• 4

  While the chicken rests for 5 minutes, prepare the bowl by layering the baby spinach and the warm cooked quinoa.

• 5

  Slice the cucumber into rounds and halve the cherry tomatoes, then arrange them over the bed of quinoa.

• 6

  Slice the rested chicken breast into strips and the avocado into thin wedges, placing them on top of the bowl.

• 7

  Whisk the remaining olive oil and lemon juice together in a small ramekin and drizzle over the entire bowl before serving.