NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Quinoa

1 tsp Olive oil

1 cup Kale

0.25 cup Cucumber

0.25 cup Cherry tomatoes

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Rinse the quinoa under cold water and cook in a small pot with water according to package directions until fluffy and the germ has spiraled out.

• 2

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

• 3

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

• 4

  Remove the chicken from the pan to rest for 5 minutes, then add the minced garlic and chopped kale to the same skillet, sautéing for 2 minutes until the kale is tender and bright green.

• 5

  Slice the rested chicken breast into thin strips.

• 6

  Assemble the bowl by layering the cooked quinoa at the base, followed by the sautéed kale, diced cucumber, and halved cherry tomatoes.

• 7

  Top the bowl with the sliced chicken and drizzle the entire dish with fresh lemon juice for a bright, citrusy finish.