NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup kale

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tsp garlic

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium heat with one teaspoon of the olive oil and sear the chicken for 6-7 minutes per side until cooked through and golden.

• 3

  While the chicken cooks, place the chopped kale in a large bowl and massage it with a tiny drop of olive oil for 1 minute until the leaves become tender and dark green.

• 4

  In a small jar or bowl, whisk together the remaining olive oil, fresh lemon juice, minced garlic, and chopped parsley to create the dressing.

• 5

  Slice the cooked chicken into bite-sized strips or cubes.

• 6

  Add the cooked quinoa, sliced cucumber, halved cherry tomatoes, and chicken to the bowl with the kale.

• 7

  Drizzle the lemon-herb vinaigrette over the salad and toss thoroughly to combine before serving.