NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 cup cucumber

0.5 cup cherry tomatoes

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 clove garlic

PREPARATION

• 1

  Rinse the quinoa thoroughly under cold water, then combine with 0.5 cup water in a small saucepan and bring to a boil.

• 2

  Reduce heat to low, cover, and simmer the quinoa for 15 minutes or until water is absorbed; fluff with a fork and set aside.

• 3

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

• 4

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 5

  While the chicken rests, whisk together the extra virgin olive oil, fresh lemon juice, and minced garlic in a small bowl to create the vinaigrette.

• 6

  In a large serving bowl, combine the cooked quinoa, baby spinach, diced cucumber, and halved cherry tomatoes.

• 7

  Slice the chicken into strips and place them over the quinoa base.

• 8

  Drizzle the lemon-herb vinaigrette over the entire bowl and toss gently to combine before serving.