2 Chicken Breasts, cut in ½” cubes
2 cups Quinoa, cooked
1 cup Purple Kale, chopped
½ Medium Red Apple, thinly sliced
¼ cup Pomegranate Seeds
4 Tbsp Hazelnuts, chopped
¼ cup Feta Cheese
In a bowl toss chicken, 2 Tbsp oil, 2 Tbsp balsamic, 1 Tbsp dipper, and ½ tsp salt. Let marinate for 30 minutes.
Heat 1 tsp oil in a skillet over medium high. Add chicken and cook until no longer pink, about 6-7 minutes.
Meanwhile, whisk the ingredients together for the dressing.
Massage chopped kale in remaining 2 tsp olive oil to help soften kale.
In a bowl add the quinoa, kale, and dressing. Toss to combine.
Top bowl with cooked chicken, apple, pomegranate seeds, hazelnuts, and feta cheese.