NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup dry bulgur wheat

0.5 cup low-fat cottage cheese

0.25 whole avocado

1 cup baby spinach

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

PREPARATION

• 1

  In a small pot, bring 0.5 cup of water to a boil, add the dry bulgur wheat, cover, and simmer for 10-12 minutes until tender.

• 2

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

• 3

  Heat the olive oil in a skillet over medium heat and sauté the chicken until golden brown and cooked through, about 5-7 minutes per side.

• 4

  While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and slice the avocado.

• 5

  In a large bowl, layer the baby spinach and the cooked bulgur wheat.

• 6

  Top the bowl with the sliced cooked chicken, cottage cheese, cucumber, tomatoes, and avocado.

• 7

  In a small jar, whisk the lemon juice with the remaining salt, pepper, and oregano, then drizzle over the bowl before serving.