NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

8 oz water

1 tbsp honey

1 whole lemon

0.25 tsp ground cinnamon

0.5 tsp ground turmeric

0.13 tsp cayenne pepper

0.5 cup cooked quinoa

1 cup fresh spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small saucepan, combine the water, honey, juice of half the lemon, turmeric, cinnamon, and cayenne pepper.

• 2

  Bring the elixir mixture to a gentle simmer over medium heat, stirring to dissolve the honey.

• 3

  Season the chicken breast with sea salt and black pepper, then carefully place it into the simmering liquid.

• 4

  Cover the pan and poach the chicken for 12 to 15 minutes or until the internal temperature reaches 165 degrees Fahrenheit.

• 5

  While the chicken cooks, toss the cooked quinoa with the olive oil and the juice from the remaining lemon half.

• 6

  Remove the chicken from the pan and slice into strips, then boil the remaining elixir for 3 minutes until it reduces into a golden glaze.

• 7

  Place the fresh spinach and quinoa in a bowl, top with the sliced chicken, and drizzle the warm elixir reduction over the top before serving.