Harvest Quinoa Bowl

Directions:

1. In a bowl toss chicken, 2 Tbsp oil, 2 Tbsp balsamic, 1 Tbsp dipper, and ½ tsp salt. Let marinate for 30 minutes.

2. Heat 1 tsp oil in a skillet over medium high. Add chicken and cook until no longer pink, about 6-7 minutes.

3. Meanwhile, whisk the ingredients together for the dressing.

4. Massage chopped kale in remaining 2 tsp olive oil to help soften kale.

5. In a bowl add the quinoa, kale, and dressing. Toss to combine.

6. Top bowl with cooked chicken, apple, pomegranate seeds, hazelnuts, and feta cheese.