NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

2 cups Cremini mushrooms

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tsp Lemon juice

PREPARATION

• 1

  Season the diced chicken breast with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through.

• 4

  Remove the chicken from the pan and set aside on a plate.

• 5

  In the same skillet, add the sliced cremini mushrooms and sauté for 5 minutes until they are tender and deeply browned.

• 6

  Add the minced garlic to the mushrooms and cook for 1 minute until the aroma fills the kitchen.

• 7

  Stir in the cooked quinoa and baby spinach, tossing constantly until the spinach has just wilted.

• 8

  Return the chicken to the skillet, drizzle with fresh lemon juice, and sprinkle with chopped parsley before serving warm.