Step by step
Directions
Cook the quinoa
Combine all the quinoa and the 2 cups water in a saucepan. Bring to a boil, cover and reduce the heat to low. Simmer for about 15 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes, then fluff. Prepare the chicken and dressing while the quinoa cooks.
Cook the chicken
Season all four chicken cutlets with ¾ teaspoon salt and ¼ teaspoon pepper. Heat 1½ teaspoons olive oil in a large skillet over medium-high heat. Cook two cutlets for 5–7 minutes per side, until a thermometer in the thickest part reads 165°F. Transfer to a clean board. Repeat with the remaining two cutlets and another 1½ teaspoons oil; this uses 1 tablespoon oil in total. Rest each batch for at least 5 minutes before slicing.
Whisk the dressing
Zest the lemon before juicing it. Whisk 1 teaspoon zest and 2 tablespoons lemon juice with all the Dijon, the remaining 2 tablespoons olive oil, ¼ teaspoon salt and ¼ teaspoon pepper. Any excess lemon can be saved for another use.
Build the bowls
Divide all the spinach, cooked quinoa, diced cucumber and halved cherry tomatoes evenly among four bowls.
Finish
Slice all the chicken, add one cutlet’s worth to each bowl and divide all the dressing evenly over them. For meal prep, refrigerate chicken and quinoa promptly in shallow containers and pack the greens and dressing separately.
