NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.25 cup cooked lentils

1 cup chopped kale

1 cup cauliflower florets

0.5 tbsp olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

PREPARATION

• 1

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

• 2

  In a bowl, toss the cauliflower florets, cooked quinoa, and cooked lentils with half of the olive oil and a pinch of sea salt.

• 3

  Spread the mixture evenly on the baking sheet and roast for 18-20 minutes until the cauliflower is golden and the quinoa is slightly crisp.

• 4

  While the vegetables roast, mince the garlic and season the chicken breast with sea salt, black pepper, dried oregano, and the minced garlic.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium heat and cook the chicken breast for 5-7 minutes per side until the internal temperature reaches 165°F.

• 6

  During the last 3 minutes of chicken cooking, add the chopped kale to the skillet and sauté until just wilted.

• 7

  Remove the roasted quinoa and cauliflower from the oven and toss them into the skillet with the chicken and kale.

• 8

  Drizzle the fresh lemon juice over the entire dish and toss gently to combine before serving.