NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 cup cooked quinoa

1.5 cup sliced cremini mushrooms

2 tsp extra virgin olive oil

1 clove minced garlic

1 cup fresh baby spinach

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat one teaspoon of olive oil in a large skillet over medium-high heat and sear the chicken until golden-brown and cooked through, approximately 6 minutes per side.

• 3

  Remove the chicken from the skillet and let it rest on a cutting board while you prepare the vegetables.

• 4

  In the same skillet, add the remaining teaspoon of olive oil along with the sliced cremini mushrooms.

• 5

  Sauté the mushrooms for 5-7 minutes until they have released their liquid and developed a deep, caramelized color.

• 6

  Add the minced garlic to the mushrooms and cook for 30 seconds until the aroma is released.

• 7

  Toss in the fresh baby spinach and stir for 1 minute until the leaves are just wilted.

• 8

  Slice the rested chicken breast into thin strips.

• 9

  Divide the cooked quinoa into a bowl, top with the garlic mushroom and spinach mixture, and arrange the sliced chicken on top.

• 10

  Drizzle the entire bowl with tamari and serve immediately while hot.