NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup chickpeas

2 cup kale

0.5 cup red bell pepper

0.5 cup cucumber

0.25 whole avocado

1 tbsp apple cider vinegar

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper, then roast at 400°F for 20 minutes or until the internal temperature reaches 165°F.

• 2

  Allow the chicken to rest for 5 minutes before slicing it into thin, bite-sized strips.

• 3

  Place the chopped kale in a large mixing bowl and massage it with the apple cider vinegar and remaining salt for 1 minute until the leaves are tender.

• 4

  Dice the red bell pepper and cucumber into small pieces and add them to the kale along with the chickpeas.

• 5

  Whisk the dijon mustard and remaining black pepper together in a small ramekin to create a simple dressing.

• 6

  Add the sliced chicken and avocado to the bowl, drizzle with the dressing, and toss everything together until well combined.