Extra Protein Recipe

Cooking Instructions

1. 1

   Cook Quinoa

   Rinse the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

2. 2

   Prepare Chicken

   While quinoa is cooking, season the chicken breasts with salt, black pepper, cumin, and paprika. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from skillet and let rest for a few minutes before slicing.

3. 3

   Sauté Spinach

   In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for 1 minute until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.

4. 4

   Combine Ingredients

   In a large bowl, combine the cooked quinoa, black beans, sautéed spinach, and sliced chicken. Drizzle with lemon juice and mix well. Adjust seasoning if needed.

5. 5

   Serve with Greek Yogurt

   Serve the quinoa and chicken mixture in bowls, topped with a dollop of Greek yogurt for extra creaminess and protein. Enjoy!