NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup kale

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

1 tbsp pumpkin seeds

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Season the chicken breast evenly with half of the sea salt and black pepper.

• 2

  Heat avocado oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden brown and cooked through.

• 3

  While the chicken rests, place the chopped kale in a large mixing bowl with a pinch of salt and a small squeeze of lemon juice.

• 4

  Massage the kale with your hands for 2 to 3 minutes until the leaves soften, shrink in volume, and turn a deep, dark green.

• 5

  In a small bowl or jar, whisk together the extra virgin olive oil, remaining lemon juice, lemon zest, minced garlic, and remaining pepper to create the vinaigrette.

• 6

  Slice the rested chicken breast into thin strips.

• 7

  Toss the massaged kale with the vinaigrette, then top with the sliced chicken, pumpkin seeds, and shaved parmesan cheese before serving.