NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

2 cup baby spinach

0.5 cup cucumber

0.25 cup cherry tomatoes

0.25 whole avocado

1 tsp extra virgin olive oil

1 tsp lemon juice

0.5 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat with half of the olive oil and cook the chicken for 6-7 minutes per side until golden and cooked through.

• 3

  Remove the chicken from the pan, let it rest for 3 minutes, then slice into thin strips.

• 4

  In a small jar or bowl, whisk together the remaining olive oil, lemon juice, and Dijon mustard until emulsified.

• 5

  Assemble the bowl by placing the baby spinach at the base and topping it with the cooked quinoa, sliced cucumber, halved cherry tomatoes, and sliced avocado.

• 6

  Place the warm chicken strips on top and drizzle the entire bowl with the prepared lemon-mustard dressing.