NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 cup chopped kale

0.5 cup halved cherry tomatoes

0.5 cup diced cucumber

2 tbsp hemp seeds

1 tbsp lemon juice

1 clove minced garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat half of the olive oil in a skillet over medium-high heat and cook the chicken until golden brown and cooked through, approximately 6 to 7 minutes per side.

• 3

  While the chicken is cooking, whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl to create the dressing.

• 4

  Place the chopped kale in a large serving bowl and massage it with a small spoonful of the dressing until the leaves are slightly softened and vibrant green.

• 5

  Add the cooked quinoa, halved cherry tomatoes, and diced cucumber to the bowl with the kale and toss gently to combine.

• 6

  Slice the cooked chicken into strips and arrange them over the quinoa and vegetable base.

• 7

  Drizzle the remaining lemon-garlic dressing over the entire bowl and garnish with hemp seeds for a nutty crunch and extra protein.