NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 clove Garlic

0.5 cup Cherry tomatoes

0.5 cup Cucumber

1 cup Baby spinach

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.

• 2

  In a small mixing bowl, whisk together the olive oil, lemon juice, dried oregano, sea salt, black pepper, and minced garlic.

• 3

  Place the chicken breast on the prepared baking sheet and brush thoroughly with half of the lemon-herb vinaigrette.

• 4

  Roast the chicken for 18 to 22 minutes, or until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing into strips.

• 5

  While the chicken rests, halve the cherry tomatoes and dice the cucumber into bite-sized pieces.

• 6

  In a large serving bowl, combine the baby spinach and cooked quinoa, tossing them with the remaining half of the lemon-herb vinaigrette.

• 7

  Arrange the sliced chicken, tomatoes, and cucumbers over the quinoa base and serve immediately.