NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Baby spinach

0.25 cup Cucumber

0.25 cup Cherry tomatoes

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Season the chicken breast evenly with the sea salt, black pepper, and half of the dried oregano.

• 2

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

• 3

  While the chicken is cooking, prepare the dressing by whisking together the extra virgin olive oil, fresh lemon juice, minced garlic, and the remaining dried oregano in a small bowl.

• 4

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

• 5

  Once the chicken is cooked, let it rest for 3 minutes before slicing it into bite-sized strips.

• 6

  Add the sliced chicken to the quinoa and vegetable mixture, drizzle with the lemon-herb dressing, and toss thoroughly to combine.