• 150g Chicken Breast Chicken Breast, skinless, grilled
• 40g kale Kale, raw
• 60g cucumber Cucumber
• 60g asparagus Asparagus
• 100g quinoa Quinoa, cooked
• 8g olive oil Olive Oil
• 15g lemon juice Lemon Juice

1. 1

   Season the chicken breast, butterfly it so it cooks evenly, then grill or pan-sear over medium-high heat for 5-6 minutes per side until the juices run clear (75°C in the thickest part).

2. 2

   Whisk together the lemon & olive oil dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the kale leaves, cucumber and asparagus with half the dressing.

4. 4

   Top with the chicken breast and quinoa, then drizzle with the remaining dressing.

Tap ingredients and steps to tick them off as you cook.