NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

0.5 cup cooked quinoa

1 tsp olive oil

1 cup baby spinach

0.5 cup diced cucumber

0.25 cup halved cherry tomatoes

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a medium skillet over medium-high heat until the oil is shimmering.

• 3

  Place the chicken in the skillet and cook for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees.

• 4

  While the chicken is cooking, prepare the vegetables by dicing the cucumber and halving the cherry tomatoes.

• 5

  Remove the chicken from the pan and let it rest on a cutting board for 3 minutes before slicing into thin strips.

• 6

  In a large serving bowl, create a base by layering the fresh baby spinach and the fluffy cooked quinoa.

• 7

  Arrange the sliced chicken, diced cucumbers, and cherry tomatoes over the quinoa and spinach.

• 8

  Drizzle the fresh lemon juice over the entire bowl and serve immediately for a bright and clean post-workout meal.