NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup baby kale

0.25 cup cherry tomatoes

0.25 cup cucumber

1 tsp extra virgin olive oil

0.5 tbsp tahini

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt, black pepper, and garlic powder.

• 2

  Heat the olive oil in a medium skillet over medium-high heat.

• 3

  Add the chicken to the skillet and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.

• 4

  While the chicken is cooking, whisk together the tahini, lemon juice, and one teaspoon of warm water in a small ramekin until the dressing is smooth and pourable.

• 5

  In a large serving bowl, arrange the baby kale as a base and top with the cooked quinoa, halved cherry tomatoes, and sliced cucumbers.

• 6

  Remove the chicken from the pan, let it rest for two minutes, then slice into thin strips.

• 7

  Place the sliced chicken over the quinoa and vegetables, then drizzle the creamy lemon-tahini dressing over the entire bowl before serving.