Name: Grilled Chicken Breast with Crunchy Kale Salad and Lemon Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Boneless Skinless Chicken Breast; 2 cups Chopped Kale; 1 tbsp Tahini; 1 tsp Extra Virgin Olive Oil; 1 tbsp Dry Roasted Sunflower Seeds; 1 tbsp Fresh Lemon Juice; 1/2 cup Sliced Cucumber

Nutrition

Per serving

410 calories

Protein: 43g; 40% of calories
Carbs: 20g; 18% of calories
Fat: 20g; 41% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with a pinch of sea salt and black pepper.
Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
Place the chopped kale in a large bowl with the olive oil and a splash of the lemon juice.
Massage the kale with your hands for 2-3 minutes until the leaves become soft, dark green, and tender.
In a small ramekin, whisk together the tahini, remaining lemon juice, and a teaspoon of warm water until smooth and creamy.
Slice the grilled chicken into strips.
Toss the massaged kale with the sliced cucumber and sunflower seeds.
Top the salad with the grilled chicken and drizzle the lemon tahini dressing over the top.

Nutrition

Ingredients

Instructions

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