NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

0.5 tbsp extra virgin olive oil

1 cup baby spinach

0.5 cup zucchini

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat the extra virgin olive oil in a medium stainless steel or cast iron skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for approximately 6 to 7 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

• 4

  Transfer the chicken to a clean cutting board and allow it to rest for 5 minutes before slicing.

• 5

  In the same skillet, add the minced garlic and sliced zucchini, sautéing for about 3 minutes until the zucchini is tender-crisp and slightly browned.

• 6

  Add the baby spinach and cooked quinoa to the skillet, tossing constantly for 1 to 2 minutes until the spinach is wilted and the quinoa is heated through.

• 7

  Turn off the heat and stir in the fresh lemon juice and lemon zest to incorporate the bright citrus notes.

• 8

  Slice the rested chicken into strips and arrange them over the quinoa and vegetable base in a shallow bowl.