NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

2 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

0.5 cup cucumber

1 clove garlic

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with dried oregano, sea salt, black pepper, and lemon zest.

• 2

  Heat the extra virgin olive oil in a medium skillet over medium heat and add the minced garlic, sautéing for about 30 seconds until fragrant.

• 3

  Place the seasoned chicken in the skillet and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 4

  Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it into thin strips to ensure it stays juicy.

• 5

  While the chicken rests, combine the cooked quinoa, baby spinach, diced cucumber, and fresh lemon juice in a large bowl, tossing until the spinach is slightly wilted.

• 6

  Portion the quinoa and vegetable mixture onto a plate and top with the sliced lemon-herb chicken to serve.