Ingredients

Scale

4 boneless, skinless chicken breasts
6 cups chopped curly kale
1 cup halved cherry tomatoes
1/2 red onion, thinly sliced
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated parmesan cheese (optional)

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Instructions

Wash and dry kale. Massage with 1 tablespoon olive oil for 1-2 minutes until softened.
Heat remaining 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken breasts 5-7 minutes per side until golden and internal temperature reaches 165°F. Let rest 5 minutes before slicing.
In a bowl, whisk lemon juice, garlic, salt, and pepper. Add chopped chicken, massaged kale, tomatoes, red onion, and dressing. Toss gently.
Top with parmesan cheese before serving.

Notes

Massaging raw kale removes bitterness and improves texture
Store components separately for meal prep
Add avocado or sunflower seeds for extra crunch
Use fresh lemon juice for optimal flavor balance

Author: Amelie Harper
Prep Time: 15
Cook Time: 20
Category: Dinner
Method: Stovetop/Salad
Cuisine: American
Diet: Low Carb

Nutrition

Serving Size: 1 salad
Calories: 350
Sugar: 2g
Sodium: 500mg
Fat: 20g
Saturated Fat: 6g
Carbohydrates: 8g
Fiber: 3g
Protein: 32g
Cholesterol: 85mg