Vietnamese Chicken Protein Bowl with Crispy Kale and Citrus Vinaigrette

Allergens

None

Ingredients

• 6 oz boneless, skinless chicken breast 1 cup chopped kale 1/2 cup cooked quinoa 1/2 cup shredded carrots 1/4 cup fresh cilantro leaves 1 tbsp olive oil 1 lime, zested and juiced 2 tbsp rice vinegar 1 tsp honey Salt and pepper, to taste

Instructions

1. Season the chicken breast with salt and pepper, and pan sear for 6 7 minutes per side or until cooked through. Let it rest for a few minutes before slicing into strips.
2. In a large bowl, whisk together olive oil, lime zest and juice, rice vinegar, honey, salt, and pepper to make the citrus vinaigrette.
3. Toss the kale in half of the vinaigrette until evenly coated and bake at 375°F for 8 10 minutes or until crispy.
4. In a bowl, combine chicken, quinoa, carrots, cilantro, and remaining vinaigrette. Top with the crispy kale.
5. Enjoy your energizing Vietnamese Chicken Protein Bowl and let the flavors rejuvenate your body and spirit.

Chef’s Insight

The citrus vinaigrette adds a burst of flavor that complements the protein-packed meal, perfect for those looking to maintain energy levels throughout the day.

Notes

For added protein, consider incorporating edamame or chickpeas