NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 cup fresh spinach

0.5 cup cherry tomatoes

0.5 cup cucumber

2 tbsp red onion

5 whole kalamata olives

1 tbsp feta cheese

1 tsp extra virgin olive oil

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Heat 1 tsp of olive oil in a medium skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

• 5

  Prepare the bowl by placing the fresh spinach at the bottom and topping it with the cooked quinoa.

• 6

  Arrange the halved cherry tomatoes, diced cucumber, minced red onion, and Kalamata olives over the quinoa.

• 7

  Place the sliced chicken on top of the vegetable and grain mixture.

• 8

  In a small jar or bowl, whisk together the extra virgin olive oil and lemon juice, then drizzle it over the entire bowl.

• 9

  Garnish with crumbled feta cheese and serve immediately.