NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup quinoa

1 tsp extra virgin olive oil

0.5 cup cucumber

0.5 cup cherry tomatoes

1 cup baby spinach

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Rinse the quinoa under cold water and combine with 0.5 cup water in a small pot; bring to a boil, then reduce heat and simmer covered for 15 minutes.

• 2

  While quinoa cooks, season the chicken breast with sea salt, black pepper, dried oregano, and minced garlic.

• 3

  Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and let it rest for 5 minutes before slicing into strips.

• 5

  Dice the cucumber and halve the cherry tomatoes while the chicken rests.

• 6

  Fluff the cooked quinoa with a fork and toss it with the baby spinach until the greens are slightly wilted from the heat.

• 7

  Assemble the bowl by placing the quinoa and spinach mixture at the base, then topping with the sliced chicken, cucumber, and tomatoes.

• 8

  Drizzle the entire bowl with fresh lemon juice before serving for a bright finish.