NUTRITION

SERVINGS

INGREDIENTS

1 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Zucchini

1/4 cup Diced Red Bell Pepper

1 cup Baby Spinach

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

• 1

  Grill the chicken breast over medium-high heat until fully cooked, then slice into thin bite-sized strips.

• 2

  Prepare the quinoa by simmering in water or broth until fluffy and the liquid is absorbed.

• 3

  Lightly sauté the diced zucchini and red bell peppers in a non-stick skillet with a splash of water until they are just tender-crisp.

• 4

  Place a bed of fresh baby spinach in a serving bowl and top with the warm quinoa and sautéed vegetables.

• 5

  Add the sliced grilled chicken strips to the bowl.

• 6

  Whisk the olive oil and lemon juice together in a small jar or bowl and drizzle the dressing over the top.

• 7

  Season with a pinch of sea salt and cracked black pepper to taste before serving.