NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 medium red bell pepper

1 tbsp extra virgin olive oil

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh lemon juice

PREPARATION

• 1

  Char the red bell pepper over a gas flame or under a broiler until the skin is blackened and blistered on all sides.

• 2

  Place the charred pepper in a bowl and cover with a lid or plastic wrap for 5 minutes to steam, then peel away the skin, remove the seeds, and slice into thin strips.

• 3

  Season the chicken breast evenly on both sides with the sea salt, black pepper, and garlic powder.

• 4

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

• 5

  Add the chicken to the skillet and sear for 6 to 8 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 6

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

• 7

  In the same skillet, add the fresh baby spinach and sauté for 1 minute until just wilted.

• 8

  To assemble, place the warm cooked quinoa in a bowl, layer with the wilted spinach and sliced chicken, and top with the roasted red pepper strips.

• 9

  Finish the dish with a squeeze of fresh lemon juice over the top for brightness.