Mediterranean Chicken Breast Plate

• 6 oz chicken breast
• 1 cup cooked quinoa
• 1.5 cups cooked green beans (from about 2.25 cups raw, trimmed)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1/2 lemon
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup parsley

• 12 oz chicken breast
• 2 cup cooked quinoa
• 3 cups cooked green beans (from about 2.25 cups raw, trimmed)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 1 lemon
• 2 tsp smoked paprika
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup parsley

• 18 oz chicken breast
• 3 cup cooked quinoa
• 4 1/2 cups cooked green beans (from about 2.25 cups raw, trimmed)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 1 1/2 lemon
• 3 tsp smoked paprika
• 6 cloves garlic, minced
• 3 tbsp olive oil
• 3/4 cup parsley

• 24 oz chicken breast
• 4 cup cooked quinoa
• 6 cups cooked green beans (from about 2.25 cups raw, trimmed)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 2 lemon
• 4 tsp smoked paprika
• 8 cloves garlic, minced
• 4 tbsp olive oil
• 1 cup parsley

1. Season the chicken with the smoked paprika and sear it in the olive oil over medium high, 12 to 15 minutes, turning once, until golden and it reaches 165°F in the center, then set it aside.

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2. Add the green beans to the pan with a splash of water and cook, 6 to 7 minutes, until bright green and just tender.

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3. Add the spinach and garlic and cook, 2 to 3 minutes, until the spinach wilts and the garlic is fragrant.

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4. Whisk the lemon and remaining olive oil with the parsley into a quick dressing and toss the vegetables in it.
5. Slice the chicken and serve it with the vegetables over the quinoa, drizzled with the rest of the dressing.

• Calories705
• Protein66g
• Carbs57g
• Fat24g
• Fiber13g
• Sodium174mg

• Heart Health
• Eating Well
• Gut Health
• Blood Sugar
• Joint Comfort

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