Ingredients
For the Chicken:
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2 boneless, skinless chicken breasts (sliced)
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2 tbsp olive oil
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1 tbsp lemon juice
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2 garlic cloves (minced)
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1 tsp dried oregano
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½ tsp cumin
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½ tsp paprika
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½ tsp salt
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¼ tsp black pepper
For the Kale Base:
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4 cups kale (stems removed, chopped)
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1 tbsp olive oil
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½ tsp salt
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¼ tsp black pepper
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1 tbsp lemon juice
For the Toppings:
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½ cup cherry tomatoes (halved)
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½ cup cucumber (diced)
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¼ cup red onion (thinly sliced)
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¼ cup Kalamata olives (sliced)
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¼ cup feta cheese (crumbled)
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¼ cup hummus
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1 tbsp fresh parsley (chopped)
For the Dressing:
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2 tbsp olive oil
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1 tbsp red wine vinegar
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1 tsp Dijon mustard
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½ tsp dried oregano
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½ tsp garlic powder
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Salt and black pepper (to taste)
Instructions
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Marinate and Cook the Chicken:
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In a bowl, mix olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and black pepper.
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Add chicken slices and marinate for 15 minutes.
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Heat a skillet over medium heat and cook chicken for 5-6 minutes per side until golden and cooked through.
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Prepare the Kale:
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Massage chopped kale with olive oil, salt, black pepper, and lemon juice for about 2 minutes to soften.
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Make the Dressing:
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Whisk together olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper.
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Assemble the Bowl:
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Divide the kale between serving bowls.
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Top with cooked chicken, cherry tomatoes, cucumber, red onion, olives, feta, and hummus.
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Drizzle with dressing and garnish with fresh parsley.
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