NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup fresh baby spinach

0.5 cup cherry tomatoes

0.25 cup cucumber

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Mince the garlic and season the chicken breast evenly with the dried oregano, sea salt, black pepper, and garlic.

• 2

  Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.

• 3

  Add the chicken to the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown.

• 4

  While the chicken cooks, halve the cherry tomatoes and dice the cucumber.

• 5

  In a large serving bowl, layer the fresh baby spinach and top with the cooked quinoa.

• 6

  Once the chicken is finished, let it rest for 2 minutes before slicing into thin strips.

• 7

  Arrange the sliced chicken, tomatoes, and cucumber over the quinoa bed.

• 8

  Drizzle the entire bowl with fresh lemon juice and toss gently to combine flavors before serving.