NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 cup fresh baby spinach

0.5 cup sliced cucumber

0.5 cup halved cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove minced garlic

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.

• 2

  Heat 0.5 tablespoon of the extra virgin olive oil in a medium skillet over medium-high heat.

• 3

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

• 4

  While the chicken is cooking, prepare the dressing by whisking the remaining 0.5 tablespoon of olive oil, lemon juice, and minced garlic in a large mixing bowl.

• 5

  Add the cooked quinoa, baby spinach, sliced cucumber, and cherry tomatoes to the mixing bowl and toss thoroughly to coat the ingredients in the dressing.

• 6

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

• 7

  Transfer the quinoa and vegetable mixture to a serving bowl and top with the sliced lemon-herb chicken.