Lemon-Herb Roasted Chicken Breast with Quinoa and Sautéed Kale

Preheat your oven to 400 deg F (200 deg C).

Season the chicken breast generously with sea salt, cracked black pepper, and dried oregano.

Place on a rimmed baking sheet and roast for 18-22 minutes until the juices run clear and the internal temperature reaches 165 deg F (74 deg C).

While the chicken roasts, place the cooked quinoa in a small saucepan over low heat to warm through, fluffing with a fork.

In a separate skillet, add the kale with a splash of water and a touch of olive oil, sautéing over medium heat until the leaves are vibrant green and just wilted, about 3-4 minutes.

To plate, mound the fluffy quinoa in the center of a wide bowl.

Slice the rested chicken breast on a bias and lay it over the grain.

Arrange the wilted kale to the side.

Finish with a generous squeeze of fresh lemon juice and a pinch of flaky sea salt to brighten the dish.

Serve immediately.