Lunchtime made simple.
- Chicken breast
- Red onions
- Crimini mushrooms
- Lucianto kale
- Grass-fed ghee
- Saute chopped up kale, onions and red onion in a skillet with a healthy fat (I like to use ghee, I think it tastes great with veggies, but you could also use avocado oil or coconut oil). I also suggest squeezing a bit of lemon juice over the pan. It helps break down the kale for easier digestion.
- Separately, prepare quinoa in a pot. I usually prep a larger portion at the beginning of the week and use it in a variety of different dishes as I go.
- Prepare and season your chicken how you like it. You can roast, bake, grill, etc. HACK: if you can find high-quality roasted chicken that’s already prepared at your grocer, this meal just got even faster and simpler.
- Sprinkle some S+P and drizzle some EVOO across the entire thing and you’re good to go.