NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup chopped kale

0.25 cup diced cucumber

0.25 cup cherry tomatoes

1 tbsp feta cheese

1 tsp olive oil

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat 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 8 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

  While the chicken cooks, place the chopped kale in a bowl and massage it with a small splash of the lemon juice for 1 minute until it softens and turns bright green.

• 5

  In a serving bowl, layer the cooked quinoa and massaged kale as the base.

• 6

  Top the base with the diced cucumber and halved cherry tomatoes.

• 7

  Once the chicken is done, let it rest for 2 minutes before slicing it into thin strips.

• 8

  Arrange the chicken over the vegetables, then garnish with crumbled feta cheese, fresh parsley, and the remaining lemon juice.