NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.75 cup cooked quinoa

0.5 cup zucchini

0.5 cup red bell pepper

1 cup baby spinach

0.5 tbsp 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

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

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Place the chicken in the skillet and cook for 5-7 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the pan, let it rest for 2 minutes, then slice it into bite-sized strips.

• 5

  In the same skillet, add the diced zucchini and red bell pepper, sautéing for 3-4 minutes until tender-crisp.

• 6

  Add the baby spinach to the skillet and stir for 1 minute until just wilted.

• 7

  In a large serving bowl, combine the cooked quinoa, sautéed vegetables, and sliced chicken.

• 8

  Drizzle the fresh lemon juice over the bowl and toss everything together to combine before serving.