Ingredients

• 2 lbs chicken thighs – boneless, skinless

• 1 cup cucumber, diced

• 1 bell pepper, diced

• ½ yellow onion, diced

• 1 cup shredded carrots, or diced

• 1 cup quinoa

• 2 cups broth or water

• 2 cups kale, chopped (or other salad greens)

• 21 seasoning – Costco or Trader Joe’s

• S + P to taste

• 1 Tbsp avocado oil

• Buffalo sauce for topping, if desired

DRESSING:

• ¼ cup olive oil

• 1 Tbsp cumin

• 1 tsp garlic powder

• 1 lime, juiced

• S + P to taste

Preparation

1. Heat grill to medium temp, season chicken thighs with 21 seasoning, front and back. Cook chicken for about 4-6 minutes on one side, then flip and cook the other side. Depending how thick your breasts are will dictate your cooking time.

2. While the grill is heating and chicken is cooking, prepare quinoa. On the stove top in a pot (large sauce pot), combine quinoa and broth, or water. Bring to a boil. Once boiling, turn the temp down to a simmer, or low and cover. Cook until there is no more broth left simmering, about 15-20 min. Check every 5 and stir around.

3. Prepare the vegetables and dressing to mix into the quinoa once it is finished cooking. In a bowl, add in cucumber, bell pepper, onion, and carrots.

4. In a separate, smaller bowl mix the dressing ingredients together; olive oil, cumin, garlic powder, lime juice, and s+p.

5. Once the quinoa is finished cooking, scoop out into the bowl with all the vegetables. Drizzle the dressing over top and mix in all together.

6. On a cast iron or skillet, drizzle avocado oil to coat the bottom. Add in the chopped kale, sprinkle with s+p. Stir for a few minutes until cooked. I prefer it cooked slightly, yet not too mushy.

7. To serve: place kale in the bowl/plate first, then scoop out quinoa serving, and top with chicken thigh. Drizzle buffalo sauce on top of the chicken.

8. Enjoy!

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AT EVEXIA, OUR MISSION IS TO SERVE THOSE WHO WANT TO BETTER THEIR LIVES THROUGH AN ENHANCED FOCUS ON IMPROVING DEEP HEALTH AND WELLNESS.

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