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