Baked Chicken and Avocado Skillet with Quinoa

Time: 35 minutes 

Makes: one serving

INGREDIENTS  

1⁄2 avocado

1⁄8 red onion

1⁄2 green onion

1⁄2 poblano

1⁄2 tsp olive oil

3 oz chicken breast

1⁄4 tsp chili powder

1⁄4 lime

1⁄2 tsp soy sauce

2 tbsp dry quinoa

1 tbsp sour cream

1 tbsp chopped cilantro

DIRECTIONS

1. Wash kale and remove large tough ribs from leaves. Cut into thin ribbons. Place in a large bowl with shaved or thinly-sliced brussel sprouts.

2. In a small bowl, whisk together garlic, mustard, honey, lemon juice and zest, and half the olive oil. Season generously with salt and pepper. Massage dressing into greens (this is important to tenderize the leaves!). Set aside.

3. Slice salmon in 1⁄4-inch thick slices. Season with salt and pepper. Heat a large skillet with remaining olive oil on high heat. Sear salmon slices about 1 minute per side until browned, but still pink inside.

4. Serve salmon on top of salad, sprinkled with shavings of parmigiano-reggiano.

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