Paprika-Lemon Chicken with Sautéed Kale and Quinoa Tabouli

Yields 2 servings

Paprika-Lemon Chicken with Sautéed Kale and Quinoa Tabouli

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Ingredients

• FOR THE TABOULI
• 1 cup Quinoa
• 1 cup Buckwheat (soak for 6-12 hours if possible)
• 1/2 cup chopped Red Pepper
• 1/4 cup chopped Red Onion
• 1/2 a chopped Cucumber, peeled and de-seeded if desired
• 1 cup chopped parsley
• 2-3 TBS Extra Virgin Olive Oil
• 1 TBS Raw Unfiltered Apple Cider Vinegar
• 1 TBS fresh Lemon Juice; or more to taste
• Sea Salt and Pepper to taste; a pinch or two
• 8 raw almonds, chopped
• Pomegranate Seeds; optional
• FOR THE CHICKEN
• 2 skinless, boneless Chicken Breasts; pound to 1/4 - 1/2 inch thick
• 1 tsp Sea Salt
• 2 tsp Smoked Paprika
• 1/2 - 1 tsp Ground Pepper
• 4 tsp lemon juice
• 1 TBS Avocado Oil
• FOR THE KALE
• 1 bunch of Leafy Green Kale; washed and de-stemmed
• 3 Garlic Cloves; smashed and peeled
• 1 TBS Avocado Oil
• 1-2 tsp fresh Lemon Juice
• a pinch or two of Sea Salt

Instructions

• For the Tabouli, put the buckwheat in a pot and cover it with 2 inches of water. Bring the water to a boil, turn heat down to low and simmer for 15 minutes. The buckwheat should be tender but not soggy. Rinse it under cold water in a fine mesh sieve and add to a medium sized salad bowl. Rinse the Quinoa well and then cook in the same way as the buckwheat. Rinse it under cold water and add to the bowl with the buckwheat. Mix in all of the chopped vegetables. Add the oil, vinegar and lemon juice and stir. Taste to see if you want more lemon juice or vinegar or if you need to add more olive oil. Sprinkle with a pinch of sea salt and a few grinds from a pepper mill. Stir and set aside so the flavors can blend while you prepare the rest of the meal.
• For the Chicken, mix the salt, paprika, and pepper together. Season both sides of the chicken breasts with the mixture. Then drizzle the lemon juice over the chicken using about 1/2 a tsp per side on each breast. Heat the oil in a grill pan over medium-high heat. When you can swirl the oil around to coat the pan add the chicken. Cook the chicken for 4 minutes on each side. Let it sit for 5 minutes before slicing into strips.
• For the Kale, heat the avocado oil in a pan over medium-high heat. When the oil swirls easily in the pan add the garlic. Stir the garlic, flipping it over until it is lightly browned. Add all of the kale to the pan. Be careful because the hot oil will spit at you as the water from the kale hits it. I like to use tongs to turn the kale as it cooks so that it wilts evenly and doesn't burn. It should take only about 5 minutes to wilt down. Drizzle with the lemon juice and sprinkle with a pinch or two of sea salt.