- Grill the chicken for 6-8 minutes per side.
- Cook the quinoa according to the instructions on the package.
- Assemble the bowl by topping the kale with chicken, quinoa, avocado, cherry tomatoes and seeds.
- Pour the balsamic/olive oil, or any other sauce that is low in sugar and fat, over the salad.
1 serving: 300g
Fat:40g, of which saturated: 7g
Carbohydrate: 27g, sugars: 3.9g