NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Quinoa

1 cup Kale

0.25 whole Avocado

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 3

  While the chicken is cooking, whisk together the extra virgin olive oil, lemon juice, minced garlic, and the remaining dried oregano in a small bowl to create the dressing.

• 4

  In a large mixing bowl, massage the chopped kale with a small splash of lemon juice for 1 minute until the leaves become tender and dark green.

• 5

  Slice the cooked chicken breast into thin strips once it has rested for a few minutes.

• 6

  Assemble the power bowl by placing the cooked quinoa and massaged kale at the base, then topping with the sliced chicken and avocado slices.

• 7

  Drizzle the lemon-herb dressing over the entire bowl and toss gently before serving.