NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 cup strawberries

0.25 cup blueberries

2 tbsp red onion

1 tbsp jalapeño

1 tbsp lime juice

1 tbsp fresh cilantro

0.25 cup cooked quinoa

1 cup baby spinach

PREPARATION

• 1

  Preheat your grill or a cast-iron grill pan to medium-high heat.

• 2

  Pat the chicken breast dry with a paper towel and rub both sides with extra virgin olive oil, sea salt, and black pepper.

• 3

  Place the chicken on the grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 4

  While the chicken is grilling, hull and finely dice the strawberries.

• 5

  Finely mince the red onion, jalapeño (remove seeds for less heat), and fresh cilantro.

• 6

  In a small mixing bowl, toss together the diced strawberries, whole blueberries, red onion, jalapeño, lime juice, and cilantro.

• 7

  Allow the salsa to sit for at least 5 minutes to let the juices release and flavors meld.

• 8

  Prepare a serving plate with a base of fresh baby spinach and the warm cooked quinoa.

• 9

  Once the chicken is cooked, let it rest for 3 minutes before slicing it into strips.

• 10

  Place the sliced chicken over the spinach and quinoa, then spoon the fresh berry salsa generously over the top.