NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

2 tbsp extra virgin olive oil

1 medium lemon

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 cup sugar snap peas

1 cup kale

0.5 cup cooked quinoa

0.5 oz sliced almonds

1 tsp dried oregano

PREPARATION

• 1

  Dice the chicken breast into 1-inch bite-sized pieces.

• 2

  Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

• 3

  Season the chicken pieces evenly with sea salt, black pepper, and dried oregano.

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  While the chicken cooks, zest the lemon and mince the garlic cloves.

• 6

  Remove the cooked chicken from the skillet and set it aside on a plate.

• 7

  Add the remaining 1 tablespoon of olive oil to the same skillet.

• 8

  Add the minced garlic, sugar snap peas, and chopped kale to the pan; sauté for 2-3 minutes until the greens are bright and tender-crisp.

• 9

  Return the chicken to the skillet and add the lemon zest and the juice of the entire lemon.

• 10

  Stir in the cooked quinoa and sliced almonds, tossing everything together for 1 minute to warm through and lightly toast the almonds.

• 11

  Transfer the mixture to a bowl or plate and serve immediately.