NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups kale

1 tbsp pine nuts

1 tbsp olive oil

2 cloves garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Place the chopped kale in a large bowl and drizzle with half of the olive oil and a pinch of sea salt; massage the oil into the leaves for 1 minute until softened.

• 3

  Spread the kale and minced garlic in a single layer on the prepared baking sheet and roast for 8-10 minutes until the edges are crispy and slightly browned.

• 4

  While the kale roasts, season the chicken breast with dried oregano, the remaining sea salt, and black pepper.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat; sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

• 6

  In a small dry pan over medium heat, toast the pine nuts for 2-3 minutes, shaking frequently until they are fragrant and lightly golden.

• 7

  Slice the cooked chicken into strips and arrange them over the roasted kale.

• 8

  Finish the dish with a squeeze of fresh lemon juice and a sprinkle of the toasted pine nuts.