NUTRITION

SERVINGS

INGREDIENTS

4.5 ounces Chicken Breast

2 cups chopped Kale

1.5 teaspoons Olive Oil

1.5 tablespoons Sliced Almonds

1 tablespoon Nutritional Yeast

1 tablespoon Lemon Juice

0.5 cup sliced Cucumber

1 teaspoon Dijon Mustard

PREPARATION

• 1

  Marinate the chicken breast in half of the lemon juice, a teaspoon of olive oil, and a pinch of sea salt.

• 2

  Grill the chicken over medium-high heat for approximately 6 minutes per side until the internal temperature reaches 165°F.

• 3

  Place the chopped kale in a large mixing bowl with the remaining olive oil and a dash of salt.

• 4

  Massage the kale leaves firmly with your hands for 2 minutes until they become dark, tender, and silky.

• 5

  Whisk the remaining lemon juice and Dijon mustard together in a small bowl to create a light vinaigrette.

• 6

  Toss the massaged kale with the sliced cucumbers, nutritional yeast, and toasted almonds.

• 7

  Slice the grilled chicken into strips and arrange them over the salad for a satisfying, nutrient-dense meal.