NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup quinoa

1 cup kale

0.5 cup cherry tomatoes

0.25 cup cucumber

2 tsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat 1 teaspoon of the extra virgin olive oil in a medium skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown.

• 4

  While the chicken cooks, whisk together the remaining 1 teaspoon of olive oil, lemon juice, and minced garlic in a small bowl to create the dressing.

• 5

  Place the chopped kale in a large mixing bowl and drizzle with half of the dressing, massaging the leaves with your hands for 1 minute to soften them.

• 6

  Add the cooked quinoa, halved cherry tomatoes, and diced cucumber to the bowl with the kale and toss to combine.

• 7

  Slice the cooked chicken into thin strips and place them on top of the quinoa and vegetable mixture.

• 8

  Drizzle the remaining lemon-herb dressing over the bowl and serve immediately.