NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Quinoa

0.5 cup Water

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 cup Baby spinach

0.25 cup Cherry tomatoes

0.25 cup Cucumber

0.5 tbsp Tahini

1 tbsp Lemon juice

1 tsp Warm water

PREPARATION

• 1

  In a small pot, combine the dry quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

• 2

  While quinoa cooks, season the chicken breast on both sides with sea salt, black pepper, and garlic powder.

• 3

  Heat the avocado oil in a skillet over medium-high heat. Add the chicken and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and let it rest for 5 minutes before slicing into bite-sized strips.

• 5

  Halve the cherry tomatoes and dice the cucumber into small pieces.

• 6

  In a small jar or bowl, whisk together the tahini, lemon juice, and warm water until the dressing is smooth and creamy.

• 7

  Place the baby spinach in a large bowl. Top with the cooked quinoa, sliced chicken, tomatoes, and cucumber.

• 8

  Drizzle the lemon-tahini dressing over the bowl and serve immediately.