Ingredients:
2 large skinless, boneless chicken breast
2 cup cooked quinoa
8 cups spinach
4 medium tomatoes, diced
1 cucumber, diced
2 avocado, diced
4 shallots, thinly sliced
2 garlic clove, minced
Juice of 2 lemons
¼ cup olive oil
Salt, pepper, oregano leaves, garlic powder, and cayenne pepper to taste.
Directions:
Place chicken breast between two pieces of saran wrap and pound with a meat mallet or heavy sauté pan until chicken is of an even thickness.
Heat a small sauté pan over medium heat and lightly coat with oil. Sprinkle chicken breast with seasoning on both sides and place in the sauté pan. Cook for about 4 minutes each side, pouring half of the lemon juice over the chicken for the last 1-2 minutes of cooking. Place chicken on a plate and cover with foil. Let rest at least 5 minutes before slicing.
Toss the tomato, cucumber and avocado; set aside. In the same small sauté pan, heat the 2 Tablespoons of olive oil. Sauté the garlic and shallots until golden in color. Remove from heat and add the remaining lemon juice to the garlic and shallots; mix well.
Divide and place the spinach on plates, sprinkle with the quinoa, fan out the chicken slices and cover with the tomato, cucumber, and avocado. Pour the garlic shallot dressing over each plate and serve.
Makes 4 servings
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