Name: Herb-Roasted Chicken with Quinoa and Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp olive oil; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup dry quinoa; 0.5 cup water; 2 cups fresh spinach; 1 tbsp lemon juice

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper for easy cleanup.
Rinse the dry quinoa thoroughly in a fine-mesh sieve under cold water to remove any bitter saponins.
In a small saucepan, combine the rinsed quinoa and water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
While the quinoa cooks, pat the chicken breast dry with a paper towel and rub with 0.5 tablespoon of olive oil, dried oregano, garlic powder, sea salt, and black pepper.
Place the chicken on the prepared baking sheet and roast for 18 to 20 minutes, or until the internal temperature reaches 165°F (74°C).
In a non-stick skillet over medium heat, add the remaining 0.5 tablespoon of olive oil and sauté the fresh spinach for 2 minutes until just wilted.
Once the quinoa has absorbed all the water, remove from heat, let it sit covered for 5 minutes, then fluff with a fork and stir in the lemon juice.
Remove the chicken from the oven and let it rest for 3 minutes before slicing it into thin strips.
Assemble the bowl by placing the lemon quinoa at the base, topping with the wilted spinach, and finishing with the herb-roasted chicken slices.

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Instructions

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