NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Cooked quinoa

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 cup Baby spinach

1 tbsp Feta cheese

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the seasoned chicken in the skillet and cook for 6 to 7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken is cooking, place the cooked quinoa and baby spinach in a large mixing bowl and toss with the fresh lemon juice until the spinach begins to slightly wilt from the warmth of the quinoa.

• 5

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

• 6

  Add the diced cucumber and halved cherry tomatoes to the quinoa and spinach mixture.

• 7

  Transfer the quinoa base to a serving bowl, top with the sliced lemon-herb chicken, and finish by sprinkling the crumbled feta cheese over the top.