NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 cup cooked quinoa

1 tsp extra virgin olive oil

0.5 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup chopped kale

0.5 cup sliced red bell pepper

1 tbsp fresh lemon juice

PREPARATION

• 1

  Pat the chicken thighs dry with a paper towel and season both sides evenly with the turmeric, garlic powder, sea salt, and black pepper.

• 2

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

• 3

  Place the chicken in the skillet and sear for 5 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and set it aside to rest on a cutting board.

• 5

  In the same skillet, add the sliced bell peppers and sauté for 3 minutes until they begin to soften.

• 6

  Add the chopped kale and a small splash of water to the pan, covering with a lid for 1 to 2 minutes until the greens are wilted and tender.

• 7

  Fluff the pre-cooked quinoa and portion it onto a plate, topping it with the sautéed vegetables and sliced golden chicken.

• 8

  Drizzle the entire dish with fresh lemon juice just before serving to brighten the flavors.