Ingredients:

  • 1.5 lb boneless skinless chicken breast, cubed
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 1 cup uncooked quinoa, rinsed
  • 2 cups water
  • 4 cups baby spinach
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, pressed

Instructions:

  1. Pat the chicken cubes dry with a paper towel. Heat olive oil in a skillet over medium-high heat.
  2. Add chicken to the skillet and cook without stirring for 3 minutes until golden brown.
  3. Stir in minced garlic, oregano, salt, and pepper. Cook for another 3–5 minutes until the center is opaque.
  4. Finish by adding a squeeze of lemon juice to deglaze the pan.
  5. Combine rinsed quinoa and water in a pot. Bring to a boil, then cover and simmer on low for 15 minutes until water is absorbed.
  6. Remove quinoa from heat and let it sit, covered, for 5 minutes.
  7. Divide the cooked quinoa evenly among four airtight containers.
  8. Top the quinoa with baby spinach, diced cucumber, cherry tomatoes, and red onion.
  9. Place the seared lemon garlic chicken on top of the vegetables.
  10. Whisk together the extra virgin olive oil, lemon juice, Dijon mustard, and pressed garlic to create the vinaigrette; store on the side or drizzle on top.