Serves: 1 Time: 20 minutes
- Two chicken cutlets (or one breast pounded to 1/4-in. thickness)
- 1 c. kale, finely chopped and woody stems removed
- 1/5 c. blueberries
- 1/4 small onion, thinly sliced
- 1 tsp. paprika
- 1 tsp. coriander
- 1/2 lemon, juiced
- 1 tsp. honey
- salt, pepper, oil
Whisk together the lemon juice and honey. Whisk in 2 tsp. of olive oil and season with salt and pepper. Add the kale and massage the dressing into it.
Season the chicken with the paprika, coriander, salt, and pepper. Heat a layer of oil in a pan and add the chicken, cooking for three minutes per side.
Add the blueberries and onions to the salad.
Plate the chicken and top with the salad.