NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Lacinato kale

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dijon mustard

1 tbsp Sunflower seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Preheat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 3

  While the chicken cooks, remove the tough center ribs from the kale and thinly slice the leaves into ribbons.

• 4

  In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, and the remaining sea salt and black pepper.

• 5

  Add the kale ribbons to the bowl and massage the leaves with your hands for about 2 minutes until they become dark green and tender.

• 6

  Allow the grilled chicken to rest for 5 minutes, then slice it into thin strips.

• 7

  Place the sliced chicken over the massaged kale, sprinkle with sunflower seeds, and serve.