NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Quinoa

1 tbsp Olive oil

1 cup Baby spinach

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.25 whole Avocado

1 tbsp Lemon juice

1 tsp Dried oregano

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small pot, combine the quinoa with 0.5 cup of water, bring to a boil, then cover and simmer for 15 minutes until fluffy.

• 2

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

• 3

  Heat the olive oil in a skillet over medium heat and sauté the chicken for 6-7 minutes per side until cooked through.

• 4

  Add the minced garlic to the skillet during the last minute of cooking the chicken to infuse the oil.

• 5

  Slice the cooked chicken into strips and dice the cucumber, cherry tomatoes, and avocado.

• 6

  Arrange the baby spinach in a large bowl, top with the cooked quinoa, chicken, and fresh vegetables.

• 7

  Drizzle the lemon juice over the entire bowl and season with the remaining salt and pepper before serving.