NUTRITION

SERVINGS

INGREDIENTS

11 oz chicken breast

0.25 cup dry quinoa

4 cups low-sodium chicken broth

1 tbsp extra virgin olive oil

12 cups baby spinach

6 tbsp fresh lemon juice

6 cloves garlic

6 tbsp fresh parsley

1.5 tsp sea salt

1.5 tsp black pepper

PREPARATION

• 1

  Rinse the quinoa under cold water and place in a pot with the chicken broth.

• 2

  Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is fully absorbed.

• 3

  Season the chicken breasts evenly with the sea salt and black pepper.

• 4

  Heat 6 tablespoons of the olive oil in a large skillet over medium-high heat, working in batches if necessary.

• 5

  Sear the chicken for 6-8 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

• 6

  Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing.

• 7

  In the same skillet, add the remaining 3 tablespoons of olive oil and the minced garlic, sautéing for 1 minute until fragrant.

• 8

  Add the baby spinach to the skillet and toss until it is just wilted and bright green.

• 9

  Fluff the cooked quinoa with a fork and stir in the wilted spinach, lemon juice, and chopped parsley.

• 10

  Divide the quinoa mixture into six equal portions and top each with a sliced chicken breast to serve.