Name: Grilled Chicken and Kale Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 ounces Chicken Breast; 1/2 cup Brown Rice, cooked; 1 cup Kale, chopped; 1 medium Date, pitted and chopped; 1 large Egg; 1 teaspoon Olive Oil

Nutrition

Per serving

383 calories

Protein: 30g; 31% of calories
Carbs: 35g; 37% of calories
Fat: 14g; 32% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with salt and pepper and grill over medium heat until fully cooked through.
Bring a small pot of water to a boil, add the egg, and simmer for 7 minutes for a jammy soft-boiled finish.
Heat the olive oil in a skillet over medium heat and sauté the kale until tender and bright green.
Slice the grilled chicken into thin strips and peel the soft-boiled egg, cutting it in half.
Place the warm brown rice in a bowl and arrange the kale, sliced chicken, and egg on top.
Garnish with the chopped dates and a pinch of flaky sea salt before serving.

Nutrition

Ingredients

Instructions

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