NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups kale

0.5 cup broccolini

2 tsp olive oil

1 tsp maple syrup

1 tbsp apple cider vinegar

1 tbsp lemon juice

1 tbsp dried cranberries

1 tbsp sliced almonds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 2

  Finely chop the curly kale and broccolini into small, uniform pieces to ensure a consistent texture in every bite.

• 3

  Place the kale in a large mixing bowl and massage it with half of the olive oil and lemon juice for 2 minutes until the leaves become tender and dark green.

• 4

  In a small glass jar, whisk together the remaining olive oil, maple syrup, and apple cider vinegar until the dressing is fully emulsified.

• 5

  Slice the warm grilled chicken into thin strips against the grain to maintain tenderness.

• 6

  Add the broccolini, dried cranberries, and sliced almonds to the massaged kale, drizzle with the dressing, and toss thoroughly before topping with the sliced chicken.