NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup chopped kale

0.5 cup sliced cucumber

0.5 cup halved cherry tomatoes

0.25 whole avocado

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 tsp apple cider vinegar

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Heat the olive oil in a medium skillet over medium-high heat. Sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken is cooking, place the chopped kale in a large mixing bowl with a small squeeze of lemon juice. Massage the kale with your hands for 1-2 minutes until it becomes dark green and tender.

• 4

  In a small jar or bowl, whisk together the remaining lemon juice, apple cider vinegar, and Dijon mustard until emulsified.

• 5

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

• 6

  Assemble the bowl by placing the cooked quinoa and massaged kale at the base.

• 7

  Arrange the sliced cucumber, cherry tomatoes, and sliced chicken on top of the base.

• 8

  Finish the bowl by adding the fresh avocado slices and drizzling the lemon-dijon vinaigrette over everything.