Ingredients

• 2 cups of Kale
• 2 chicken breasts
• ½ cup Quinoa
• 1 cup water
• Seasoning: salt, peper, rosemary
• Olive oil
• Balsamic vinegar
• Optional: nutritional yeast

Instructions

• Preheat the oven to 350 degrees.
• Boil 1 cup water, add ½ cup quinoa. Reduce heat to a simmer and cover for 20 mins.
• Chop and rinse the kale leaves.
• Spread on a cookie sheet, drizzle with olive oil, and season with salt & pepper.
• Place kale in the oven for 8-10 mins, or until crispy.
• Bring a pan with olive oil to medium/high heat. Once warm, add rosemary and pepper to toast for 1-2 minutes.
• Next, season each chicken breast with salt and pepper on both sides and place in the pan to sear.
• Once seared on both sides and cooked through, add balsamic vinegar and simmer for 30 more seconds.
• Take kale out of the oven, and if you chose sprinkle with nutritional yeast for a cheesy flavor and extra protein.
• Finally, put the components together! Add your cooked quinoa, crispy kale, and rosemary-balsamic chicken to the same plate and dig in!

Notes

https://archmeregreenarch.org/1130/recipe/chicken-quinoa-kale/