NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup kale

0.25 whole avocado

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp pumpkin seeds

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Season the chicken breast with half of the sea salt, black pepper, garlic powder, and smoked paprika.

• 3

  Roast the chicken for 20-25 minutes or until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.

• 4

  While the chicken roasts, place the chopped kale in a large mixing bowl with a pinch of salt and half of the olive oil.

• 5

  Massage the kale with your hands for 2-3 minutes until the leaves are dark green, tender, and reduced in volume.

• 6

  In a small jar or bowl, whisk together the remaining olive oil, lemon juice, and the rest of the spices to create the dressing.

• 7

  Slice the avocado into thin wedges and roughly chop the roasted chicken.

• 8

  Add the chicken and avocado to the bowl of massaged kale.

• 9

  Drizzle the lemon vinaigrette over the salad and toss gently to combine.

• 10

  Garnish with pumpkin seeds for a satisfying crunch and serve immediately.