Name: Spinach Chicken with Lemon-Herb Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 26 oz raw chicken breast; 1 cup dry quinoa; 8 cup raw spinach; 3 tbsp olive oil; 1 tbsp ghee; 4 clove garlic; 0.25 cup fresh lemon juice; 0.25 cup fresh parsley; 1 tsp dried oregano; 1 tsp sea salt; 0.5 tsp black pepper; 2 cup water

Nutrition

Per serving

2,096 calories

Protein: 199g; 38% of calories
Carbs: 130g; 25% of calories
Fat: 86g; 37% of calories

Instructions

Prep 15 min · Cook 20 min

Rinse 1 cup dry quinoa under cold water, then combine with 2 cups water in a medium pot; bring to a boil, reduce to low, cover, and simmer for 15 minutes.
While quinoa cooks, season 26 oz raw chicken breast with 0.5 tsp sea salt, 0.25 tsp black pepper, and 1 tsp dried oregano.
Heat 2 tbsp olive oil and 1 tbsp ghee in a large skillet over medium-high heat; sear the chicken for 5-6 minutes per side until golden and cooked through.
Remove chicken from the skillet and set aside to rest; in the same skillet, add the remaining 1 tbsp olive oil and 4 cloves garlic, sautéing for 30 seconds.
Add 8 cups raw spinach to the skillet in batches, tossing until just wilted, then stir in 0.25 cup fresh lemon juice and 0.25 cup fresh parsley.
Fluff the cooked quinoa with a fork, stir in the remaining 0.5 tsp sea salt and 0.25 tsp black pepper, then serve the chicken over the quinoa and spinach.

Nutrition

Ingredients

Instructions

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