NUTRITION

SERVINGS

INGREDIENTS

7 oz Chicken breast

0.33 cup Quinoa

0.66 cup Water

1 tbsp Olive oil

1 cup Bell pepper

0.5 cup Red onion

2 cup Baby spinach

0.25 whole Avocado

1 oz Feta cheese

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

PREPARATION

• 1

  Rinse the quinoa under cold water, then combine it with the water in a small pot and bring to a boil.

• 2

  Reduce the heat to low, cover the pot, and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy.

• 3

  While the quinoa cooks, slice the chicken breast into bite-sized strips and season them with sea salt, black pepper, garlic powder, and dried oregano.

• 4

  Heat the olive oil in a large skillet over medium-high heat.

• 5

  Add the seasoned chicken to the skillet and sear for 5-7 minutes, turning occasionally, until golden brown and cooked through.

• 6

  Add the sliced bell peppers and red onion to the skillet with the chicken and sauté for 3-4 minutes until the vegetables are tender-crisp.

• 7

  Stir in the baby spinach and cook for 1 minute just until the leaves are wilted.

• 8

  Transfer the cooked quinoa to a large bowl and top with the chicken and vegetable mixture.

• 9

  Garnish the bowl with sliced avocado and crumbled feta cheese, then finish with a fresh squeeze of lemon juice.