Categories: Meals
Ingredients
- 1/4 cup olive oil
- 1 small garlic clove, grated
- Grated zest and juice of 1 lemon
- 2 tsp kosher salt
- Black pepper, to taste
- 3 chicken breasts
- 1 medium heat broccoli, quartered
- 1/2 bunch curly kale, leaves chopped
- 5 oz. package baby spinach
- 1/2 cup pesto
- 1/2 cup sour cream
- 1 avocado, chopped
Directions
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Whisk 2 tbsp. olive oil, the garlic, lemon zest, half of the lemon juice, 1 tsp salt and black pepper in a large bowl. Add the chicken and toss to coat.
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Preheat a grill to medium high. Grill the chicken, flipping halfway through, until well marked and cooked through, 5-6 minutes per side. Remove to a cutting board and let rest 5 minutes, then cut into large chunks.
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Toss the broccoli with the remaining 2 tbsp. olive oil, remaining 1 tsp salt and black pepper in a large bowl. Grill, turning, until tender and charred in spots, 10 to 12 minutes. Chop into medium florets and roughly chop the stems.
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Meanwhile, combine the kale and spinach in a large bowl. For the dressing: Combine the pesto, sour cream, remaining lemon juice and 2 tbsp. water in a medium bowl and stir until smooth. Pour half of the dressing over the kale mixture and toss to coat. Let sit for 10 minutes to soften the kale.
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Divide the kale mixture among bowls. Arrange the chicken, broccoli, and avocado on top. Drizzle with the remaining dressing.