NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

2 cup kale

1 clove garlic

1 tbsp lemon juice

0.25 cup quinoa

0.25 tsp red pepper flakes

PREPARATION

• 1

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

• 2

  Heat half of the olive oil in a medium skillet over medium-high heat until shimmering.

• 3

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

• 4

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

• 5

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

• 6

  Add the chopped kale to the skillet and cook for 2 to 3 minutes until wilted and tender.

• 7

  Stir in the cooked quinoa, lemon juice, and red pepper flakes, tossing to combine and heat through.

• 8

  Slice the chicken and serve it immediately over the bed of zesty greens and quinoa.