Chicken Protein Power Bowl

Ingredients:

• 200g of skinless chicken breast
• 100g of Quinoa
• 1 Medium Red Bell Pepper
• 1 Medium Yellow Bell Pepper
• 2 cups of chopped kale
• 1 tablespoon of Olive Oil
• Salt to taste
• Black Pepper to taste
• Crushed Red Pepper flakes (optional)
• 1 lemon

Cooking Instructions:

1. Preheat oven to 400°F.
2. Place the chicken breast in a baking dish, season with salt and pepper and brush with olive oil. Bake for 20-30 minutes or until fully cooked.
3. While the chicken is cooking, cook the quinoa as per packet instructions.
4. Julienne the bell peppers.
5. Heat a pan over medium heat, add olive oil, and saute the peppers for 5 minutes until they are softened. Season with salt, pepper, and crushed red pepper flakes.
6. Remove the cooked chicken from the oven, let it rest for 5 minutes and then slice into thin pieces.
7. Assemble the bowl by placing the quinoa at the bottom, followed by the sliced chicken, sauteed peppers, and chopped raw kale. Finish with a squeeze of fresh lemon juice.

Nutrition Information per serving:

• Calories: 370
• Protein: 43g
• Fat: 9g
• Carbs: 30g

Plating:

Add a portion of the cooked quinoa to the center of your plate or bowl. Mound the chopped kale on one side of the quinoa. The julienned bell peppers should be placed adjacent to the kale, and the sliced chicken should balance on the opposing side of the peppers. The colors of the bell peppers should bring a vibrant contrast against the green kale and beige quinoa. The lemon could be cut into wedges or rounds and placed at the edge of the plate for guests to use as desired, adding a pop of yellow and a hint of fresh citrus scent to the dish.