NUTRITION

SERVINGS

INGREDIENTS

4.25 oz boneless skinless chicken breast

1 tbsp raw pine nuts

1 tbsp extra virgin olive oil

2 cups fresh baby spinach

0.25 cup cooked white quinoa

1 clove garlic

1 tbsp fresh lemon juice

0.25 tsp fine sea salt

0.25 tsp cracked black pepper

PREPARATION

• 1

  Place the pine nuts in a small dry skillet over medium-low heat and toast for 2-3 minutes, shaking frequently, until golden and fragrant. Remove immediately to a small bowl and set aside.

• 2

  Season both sides of the chicken breast evenly with the fine sea salt and cracked black pepper.

• 3

  Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat. Once the oil is shimmering, add the chicken breast to the pan.

• 4

  Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown. Remove the chicken from the pan and let it rest on a cutting board for 5 minutes.

• 5

  In the same skillet used for the chicken, add the minced garlic and sauté for 30 seconds until aromatic. Add the baby spinach and cook just until wilted, about 1-2 minutes.

• 6

  Stir the cooked quinoa into the spinach mixture and drizzle with half of the fresh lemon juice to brighten the flavors.

• 7

  Slice the rested chicken breast into strips and serve it over the bed of spinach and quinoa. Garnish with the toasted pine nuts and the remaining lemon juice.