NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Quinoa

0.25 cup Black beans

1 large Egg

1 tbsp Dijon mustard

1 tsp Whole grain mustard

0.5 tsp Red pepper flakes

1 tsp Honey

0.5 tbsp Extra virgin olive oil

0.25 whole Avocado

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Apple cider vinegar

PREPARATION

• 1

  In a small bowl, whisk together the Dijon mustard, whole grain mustard, red pepper flakes, honey, apple cider vinegar, and half of the sea salt and black pepper.

• 2

  Coat the chicken breast thoroughly in the mustard marinade and let it rest for 15 minutes to absorb the flavors.

• 3

  Combine the quinoa with 0.5 cup of water in a small saucepan, bring to a boil, then cover and simmer for 15 minutes until the water is absorbed and the grains are fluffy.

• 4

  Prepare a jammy egg by boiling a small pot of water, lowering the egg in for 6.5 minutes, and then immediately transferring it to an ice bath to stop the cooking.

• 5

  Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until caramelized and the internal temperature reaches 165°F.

• 6

  Stir the black beans and the remaining salt and pepper into the cooked quinoa to warm them through.

• 7

  Layer the baby spinach on a plate, top with the quinoa and bean mixture, sliced chicken, avocado, and the halved jammy egg.