1 tbsp avocado oil
4 oz diced chicken breast
1 small onion, diced
1 clove garlic, minced
½ tsp red pepper flakes
1 bay leaf
4 cups chicken broth
¾ cup quinoa
5 cups shredded kale
1 tbsp lemon juice
½ tsp each sea salt and ground black pepper
pinch red pepper flakes, if desired
1. In a medium saucepan on medium, heat avocado oil. Sauté chicken until cooked, 6 minutes; transfer to a plate. To same pan, add onion and cook until translucent, about 5 minutes.
2. Add garlic, red pepper flakes and bay leaf and cook 30 seconds more.
3. Add chicken broth and quinoa; bring to a boil. Reduce heat and simmer until quinoa is tender.
4. Return chicken to pan; add kale, lemon juice, sea salt and ground black pepper. Heat just until kale is tender, 4 minutes. Sprinkle with pinch red pepper flakes, if desired.