NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken thighs

0.25 cup dry quinoa

0.25 cup canned lentils

1 cup green beans

0.5 tbsp extra virgin olive oil

3 tbsp non-fat Greek yogurt

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Rinse the quinoa under cold water and cook in 0.5 cup of water until all liquid is absorbed and the grains are fluffy.

• 2

  Season the chicken thighs evenly with dried oregano, sea salt, black pepper, and minced garlic.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and cooked through.

• 4

  While the chicken cooks, steam the green beans for 4-5 minutes until they are bright green and tender-crisp.

• 5

  Drain and rinse the canned lentils, then stir them into the cooked quinoa along with the lemon juice.

• 6

  Divide the lentil-quinoa mixture between plates and top with the sliced chicken thighs and steamed green beans.

• 7

  Finish each plate with a dollop of non-fat Greek yogurt before serving.