NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup lacinato kale

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

1 tbsp hemp hearts

0.5 cup cherry tomatoes

0.25 cup cucumber

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat a skillet over medium-high heat with a small drizzle of the olive oil and sear the chicken for 6 to 7 minutes per side until golden and cooked through.

• 3

  While the chicken cooks, remove the tough stems from the kale and thinly slice the leaves into ribbons.

• 4

  In a large mixing bowl, whisk together the lemon juice, lemon zest, minced garlic, remaining olive oil, salt, and pepper.

• 5

  Add the kale to the bowl and massage the dressing into the leaves with your hands for about 2 minutes until the kale is softened and dark green.

• 6

  Halve the cherry tomatoes and dice the cucumber, then toss them into the massaged kale mixture.

• 7

  Slice the cooked chicken into thin strips and place them on top of the salad.

• 8

  Garnish the dish with hemp hearts for added texture and serve immediately.