NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

0.5 cup Cherry tomatoes

0.5 cup Cucumber

1 cup Fresh baby spinach

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Minced garlic

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 4

  While the chicken cooks, halve the cherry tomatoes and dice the cucumber into bite-sized pieces.

• 5

  In a small mixing bowl, whisk together the lemon juice and minced garlic to create a simple dressing.

• 6

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

• 7

  Assemble the bowl by placing the fresh baby spinach and cooked quinoa at the base.

• 8

  Arrange the sliced chicken, tomatoes, and cucumber on top of the quinoa and spinach.

• 9

  Drizzle the lemon-garlic dressing over the entire bowl and serve immediately.