NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp fresh ginger

1 tsp fresh turmeric

1 tbsp lemon juice

0.25 tsp black pepper

0.25 tsp sea salt

2 cup fresh spinach

0.5 cup carrots

1 tsp extra virgin olive oil

1 cup water

PREPARATION

• 1

  Prepare the quinoa according to package directions and set aside in a warm bowl.

• 2

  In a medium saucepan, combine the water, grated ginger, grated turmeric, lemon juice, sea salt, and black pepper.

• 3

  Bring the liquid to a gentle simmer over medium heat, then carefully add the chicken breast.

• 4

  Cover the pan and poach the chicken for 12 to 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.

• 5

  While the chicken poaches, heat the olive oil in a separate skillet over medium heat and sauté the carrots and spinach until the greens are wilted and bright.

• 6

  Remove the chicken from the poaching liquid and slice it into thin strips.

• 7

  Arrange the sliced chicken over the quinoa and sautéed vegetables in a deep bowl.

• 8

  Drizzle the remaining golden ginger-turmeric poaching liquid over the entire bowl to serve.