NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

2 cups kale

0.5 cup cooked quinoa

0.5 cup cherry tomatoes

1 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground turmeric

PREPARATION

• 1

  Pat the chicken breast dry and season both sides evenly with sea salt, black pepper, and ground turmeric.

• 2

  Heat half of the olive oil in a large skillet over medium-high heat until it begins to shimmer.

• 3

  Place the chicken in the pan and sear for 5 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165 degrees.

• 4

  Remove the chicken from the skillet and let it rest on a cutting board for a few minutes before slicing.

• 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 halved cherry tomatoes to the pan, cooking for 3 to 4 minutes until the kale is tender and vibrant.

• 7

  Stir the cooked quinoa and lemon juice into the greens, tossing everything together to combine and warm through.

• 8

  Slice the rested chicken into strips and serve it immediately over the zesty quinoa and greens mixture.