NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Dry quinoa

1 cup Baby spinach

0.5 cup Cherry tomatoes

0.5 cup Cucumber

2 tbsp Red onion

1 tbsp Extra virgin olive oil

1 tbsp Apple cider vinegar

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 whole Avocado

0.5 tsp Dried oregano

PREPARATION

• 1

  In a small pot, combine the dry quinoa with 0.5 cup of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.

• 2

  While quinoa cooks, slice the chicken breast into bite-sized pieces and season with garlic powder, half of the sea salt, and half of the black pepper.

• 3

  Heat 0.5 tbsp of olive oil in a skillet over medium-high heat. Add the chicken and sauté for 6-8 minutes until golden brown and cooked through.

• 4

  In a small jar or bowl, whisk together the remaining 0.5 tbsp of olive oil, apple cider vinegar, lemon juice, dried oregano, and the remaining salt and pepper to create a tangy vinaigrette.

• 5

  Dice the cucumber, halve the cherry tomatoes, and finely mince the red onion.

• 6

  In a large bowl, layer the baby spinach and cooked quinoa. Top with the sautéed chicken, cucumber, tomatoes, red onion, and sliced avocado.

• 7

  Drizzle the tangy vinaigrette over the bowl and toss gently before serving to ensure every bite is coated in the bright, herbaceous dressing.