Pound the chicken using a meat tenderizer until it is even thickness throughout. If you don’t have a meat tenderizer, butterfly the chicken to a thinner piece of meat.

Add the chicken to a ziplock bag with 1.2 Tbsp of olive oil, 1.2 Tbsp onion powder, 1.2 Tbsp oregano, 1.2 tsp coriander and 1.2 Tbsp minced garlic.

Shake the chicken around in the bag to evenly coat each breast with the seasoning. Remove as much air from the bag as possible and allow to marinate for at least 5 minutes. 30 minutes is preferred but in the interest of time, it is not required.

Heat a grill pan or a skillet over medium high heat. Lightly season the chicken with salt and and cook the chicken in batches if necessary to prevent overcrowding. It has finished cooking when the inside is no longer pink and reaches an internal temperature of at least 165°F.

Allow the chicken to rest for at least 5 minutes and cut into slices.

Preheat your oven to 400°F.

Wash and peel your carrots. Cut them into sticks and toss with 1.2 Tbsp of olive oil.

Spread out on a sheet pan and bake for 15 minutes or until soft.

Measure out 1.2 cup of loosely packed spinach. This measurement doesn’t have to be exact, it will turn out just fine if you put in more.