NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Trader Joe's Carrot Turmeric Juice

0.25 cup Aloe vera juice

0.5 cup Cooked quinoa

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

1 tbsp Fresh cilantro

PREPARATION

• 1

  Mince the garlic and finely grate the fresh ginger.

• 2

  In a small skillet or saucepan, heat the olive oil over medium heat.

• 3

  Add the garlic and ginger to the pan, sautéing for 1 minute until aromatic.

• 4

  Pour in the carrot turmeric juice and the aloe vera juice, bringing the liquid to a very gentle simmer.

• 5

  Season the chicken breast with sea salt and black pepper, then carefully place it into the simmering liquid.

• 6

  Cover the pan with a lid and poach the chicken for 10 to 12 minutes, or until the internal temperature reaches 165°F.

• 7

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into strips.

• 8

  While the chicken rests, add the baby spinach to the remaining hot liquid in the pan and stir until just wilted.

• 9

  Place the cooked quinoa in a bowl, top with the sliced chicken and wilted spinach.

• 10

  Pour the remaining golden poaching liquid over the bowl and garnish with fresh cilantro.