NUTRITION

SERVINGS

INGREDIENTS

25 oz Chicken breast

1.25 cups Quinoa

2.5 cups Water

1.5 tbsp Extra virgin olive oil

2 whole Lemons

2 tsp Dried oregano

1 tsp Garlic powder

0.5 tsp Sea salt

0.5 tsp Black pepper

1 large Cucumber

1 pint Cherry tomatoes

5 cups Baby spinach

PREPARATION

• 1

  Rinse the quinoa thoroughly under cold water to remove bitterness, then combine with water in a medium saucepan.

• 2

  Bring the quinoa to a boil, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and grains are fluffy.

• 3

  Cut the chicken breast into bite-sized cubes and toss with dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 5

  Add the chicken to the skillet and sauté for 8-10 minutes until golden brown and cooked through to an internal temperature of 165°F.

• 6

  Turn off the heat and squeeze the juice of both lemons over the chicken, scraping the bottom of the pan to incorporate the flavorful bits.

• 7

  Slice the cucumber into half-moons and halve the cherry tomatoes.

• 8

  To assemble, place 1 cup of baby spinach in each of five bowls, then top with equal portions of quinoa, lemon chicken, cucumbers, and tomatoes.