8-10 cups organic baby spinach
1-2 fresh sliced peaches
1 pint fresh sliced strawberries
1 avocado sliced
1 small red onion, sliced
1/4 cup fresh crumbled feta
Crispy Chicken Ingredients:
1 cup quinoa (dry)
4 small boneless, skinless chicken breasts, (evenly sized)
1 tsp garlic powder
Sea salt and freshly ground black pepper, to taste
1/2 cup almond flour
2 large eggs, beaten
Preheat oven to 400 degrees f.
Lightly oil a baking sheet or coat with nonstick spray. (I used avocado oil or olive oil spray)
In a large saucepan, cook quinoa according to package instructions.
Season chicken with garlic powder, sea salt and pepper, to taste.
Working in small batches, dredge chicken first in flour, dip into eggs, then dredge in quinoa mixture, pressing slightly to coat each breast.
Place chicken onto the prepared baking sheet. Place in the oven and bake for 20-25 minutes, or until golden brown, and cooked through.
While chicken is cooking, arrange salad ingredients in large bowl.
Slice, & serve warm immediately over spinach salad
Wellness & Well-Being Coach
Healthy Aging for Women