NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 large Egg

2 cups Fresh spinach

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Lemon juice

PREPARATION

• 1

  Bring a small pot of water to a boil and carefully lower the egg into the water to cook for 7 minutes.

• 2

  Immediately transfer the egg to an ice bath for 5 minutes to stop the cooking process and ensure a jammy yolk.

• 3

  Season the chicken breast on both sides with the sea salt, black pepper, and garlic powder.

• 4

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

• 5

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

• 6

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

• 7

  In the same skillet, add the fresh spinach and sauté for 1 to 2 minutes until just wilted.

• 8

  Peel the boiled egg and slice it in half.

• 9

  Assemble the bowl by placing the cooked quinoa at the base and topping it with the sliced chicken, wilted spinach, and the egg halves.

• 10

  Drizzle the lemon juice over the entire bowl before serving.