NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

2 tsp olive oil

1 tbsp lemon juice

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup kale

0.5 cup cucumber

0.5 cup cherry tomatoes

0.5 oz feta cheese

PREPARATION

• 1

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

• 2

  Heat 1 teaspoon of olive oil in a medium skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 5 to 7 minutes per side.

• 3

  While the chicken is cooking, place the chopped kale in a large mixing bowl and massage it with the remaining 1 teaspoon of olive oil and half of the lemon juice until the leaves are softened and vibrant.

• 4

  Remove the chicken from the pan, let it rest for 2 minutes, then slice it into thin strips.

• 5

  Add the cooked quinoa, diced cucumber, and halved cherry tomatoes to the bowl with the kale, tossing gently to combine.

• 6

  Arrange the sliced chicken on top of the quinoa and vegetable mixture.

• 7

  Garnish with crumbled feta cheese and drizzle the remaining lemon juice over the entire bowl before serving.