NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Quinoa

0.5 cup Water

1 tbsp Olive oil

1 tbsp Lemon juice

1 cup Baby spinach

0.5 cup Cherry tomatoes

0.5 cup Cucumber

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Rinse the quinoa under cold water using a fine-mesh strainer.

• 2

  In a small saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.

• 3

  Season the chicken breast evenly with half of the sea salt, black pepper, and dried oregano.

• 4

  Heat half of the olive oil in a skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing into strips.

• 5

  While the chicken rests, halve the cherry tomatoes and dice the cucumber.

• 6

  In a small bowl, whisk together the remaining olive oil, lemon juice, and the remaining salt, pepper, and oregano to create the dressing.

• 7

  Assemble the bowl by placing the baby spinach at the base, followed by the cooked quinoa, sliced chicken, tomatoes, and cucumber.

• 8

  Drizzle the lemon-herb dressing over the top and serve immediately.