NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 cup Baby spinach

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 tbsp Fresh parsley

1 clove Garlic

PREPARATION

• 1

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

• 2

  Heat a skillet over medium heat with half of the olive oil and sauté the chicken until golden brown and cooked through, approximately 6 minutes per side.

• 3

  While the chicken cooks, whisk together the remaining olive oil, lemon juice, minced garlic, and chopped parsley in a small bowl to create the dressing.

• 4

  Dice the cucumber into bite-sized pieces and halve the cherry tomatoes.

• 5

  Place the baby spinach and cooked quinoa in a portable lunch container or bowl as the base.

• 6

  Slice the cooked chicken and arrange it over the quinoa, then add the cucumber and tomatoes to the bowl.

• 7

  Drizzle the lemon-herb dressing over the entire bowl just before serving to keep the vegetables crisp for your work lunch.