Lakeland Health Recipes

Ingredients

• 8 ounces chicken breast, cubed
• 1 ¾ cups water
• ¾ cup uncooked quinoa
• ¾ teaspoon kosher salt, divided
• ¼ cup orange juice
• ¼ teaspoon ground black pepper
• 2 cups chopped fresh spinach
• ½ cup diced apple
• ½ cup pomegranate seeds
• ⅓ cup chopped green onions
• ⅓ cup chopped fresh cilantro
• ¼ cup chopped fresh mint
• ¼ cup chopped fresh parsley
• ¼ cup slivered almonds, toasted

Instructions

1. Heat oven to 400 degrees.
2. Line a baking sheet with parchment paper.
3. Place chicken on baking sheet and bake until internal temperature reaches 165 degrees.
4. Meanwhile, in a small saucepan, over high heat, add water and quinoa. Bring to a boil. Reduce to a simmer. Add ¼ teaspoon salt, cover and cook for 15 minutes, until quinoa is tender.
5. Transfer quinoa to a large mixing bowl and let cool for about 10 minutes. Stir periodically.
6. In a small bowl, whisk together orange juice, ½ teaspoon salt and black pepper. Set aside.
7. Add chicken and remaining ingredients to the quinoa.
8. Stir in the orange juice dressing.

Nutrition Information • Serving size: 1½ cups
202 calories, 5 g fat, 16.4 g protein, 24 g carbohydrates, 3.9 g fiber, 325 mg sodium
Source: Adapted from The Institute for Functional Medicine