NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

2 cups chopped kale

0.25 cup cooked quinoa

1 clove garlic

1 tbsp lemon juice

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Season the chicken breast evenly on both sides with the ground turmeric, sea salt, and black pepper.

• 2

  Heat half of the extra virgin olive oil in a medium skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the exterior is golden and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and let it rest on a cutting board for 5 minutes.

• 5

  In the same skillet, add the remaining olive oil and the minced garlic, sautéing for about 30 seconds until fragrant.

• 6

  Add the chopped kale and red pepper flakes to the skillet, tossing frequently until the greens are wilted and bright green.

• 7

  Stir in the cooked quinoa and lemon juice, heating for 1 to 2 minutes until everything is well combined and warmed through.

• 8

  Slice the rested chicken into strips and serve immediately over the bed of zesty greens and quinoa.