NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked quinoa

2 cups Chopped curly kale

1 tbsp Tahini

1 tbsp Lemon juice

1 tsp Extra virgin olive oil

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Warm water

PREPARATION

• 1

  Season the chicken breast evenly with half of the sea salt, black pepper, and garlic powder.

• 2

  Heat the olive oil in a medium skillet over medium-high heat and cook the chicken until golden brown and the internal temperature reaches 165°F, about 6 minutes per side.

• 3

  While the chicken is cooking, prepare the dressing by whisking together the tahini, lemon juice, warm water, and the remaining salt, pepper, and garlic powder in a small bowl until smooth.

• 4

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing into bite-sized strips.

• 5

  In the same skillet, add the chopped kale with a tablespoon of water and sauté for 2 minutes until just wilted and bright green.

• 6

  In a large serving bowl, combine the warm kale, cooked quinoa, and sliced chicken.

• 7

  Drizzle the lemon-tahini dressing over the salad and toss thoroughly to coat all ingredients before serving.