NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Quinoa

2 cup Cremini mushrooms

1 cup Baby spinach

1 tbsp Extra virgin olive oil

2 clove Garlic

1 tbsp Tamari

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Add the chicken to the skillet and cook for 5-6 minutes per side until golden brown and cooked through.

• 4

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

• 5

  In the same skillet, add the sliced cremini mushrooms and sauté until they release their moisture and turn a deep golden brown.

• 6

  Stir in the minced garlic and fresh thyme, cooking for 1 minute until highly fragrant.

• 7

  Add the cooked quinoa, tamari, and the remaining salt and pepper to the skillet, stirring well to combine with the mushrooms.

• 8

  Fold in the baby spinach and stir for 30-60 seconds until the leaves are just wilted.

• 9

  Transfer the quinoa and mushroom mixture to a bowl and top with the sliced chicken strips before serving.