NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

2 cups kale

2 cups spinach

1 tbsp lemon juice

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Remove the tough stems from the kale and tear the leaves into bite-sized pieces. Place them on the baking sheet, drizzle with half of the olive oil and a pinch of sea salt, then toss to coat.

• 3

  Roast the kale in the oven for 8 to 10 minutes, or until the edges are golden and crisp, then set aside.

• 4

  While the kale roasts, season the chicken breast on both sides with the garlic powder, dried oregano, sea salt, and black pepper.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat. Once hot, add the chicken breast and sear for 5 to 7 minutes per side until the internal temperature reaches 165°F.

• 6

  In the last 2 minutes of cooking the chicken, move the breast to the side of the pan and add the minced garlic and fresh spinach. Sauté until the spinach is just wilted.

• 7

  Remove the skillet from the heat and squeeze the fresh lemon juice over the chicken and sautéed spinach.

• 8

  To serve, plate the roasted kale as a base, top with the wilted spinach, and place the sliced lemon-herb chicken on top.