NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Kale

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 clove Garlic

PREPARATION

• 1

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

• 2

  Heat 1 teaspoon of the extra virgin olive oil in a medium skillet over medium-high heat.

• 3

  Add the chicken to the skillet and cook for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

  While the chicken is cooking, place the chopped kale in a large mixing bowl and massage it with a small splash of the lemon juice for 1 minute to soften the texture.

• 5

  In a small bowl, whisk together the remaining 1 teaspoon of olive oil, the rest of the lemon juice, and the minced garlic to create the dressing.

• 6

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

• 7

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

• 8

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

• 9

  Drizzle the lemon-garlic dressing over the entire bowl and serve immediately.