Garlic Ginger Chicken and Kale Salad

Gather this (serves 2):

  • 2 organic, pastured, certified humane, boneless skinless chicken breasts
  • Garlic powder, ginger powder, pink himalayan salt, turmeric
  • Sprig of fresh rosemary
  • Whole lemon
  • Whole avocado
  • Bunch of organic dino kale
  • Half dozen early girl tomatoes (garden grown if possible - thanks to my Cool Daddy-O for these in the picture!)
  • Organic, cold-pressed, extra virgin olive oil


Do this:

  • Bake chicken at 350 until cooked through
  • Rinse kale and chop into strips
  • Lightly wilt in 1Tbsp water
  • Discard water and drizzle the warm, wilted kale with 1/2 the fresh-squeezed lemon, 1Tbsp extra-virgin olive oil, and top with the sliced tomatoes
  • Serve the chicken atop the kale salad and top with sliced avocado