Kale Quinoa Bowl


  • 4 chicken breasts, butterflied
  • 2 teaspoons of coconut oil
  • 1 tsp cumin
  • 2 tsp granulated garlic
  • 1/2 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp coriander
  • 2 tsp chili powder
  • 0.5 cup cooked quinoa


  • 3/4 cup of stevia
  • 1/2 Tablespoon apple cider vinegar


      • First, make sure your grill is on medium high heat.
      • Stir together all of the ingredients for the spice rub in a small bowl until well-combined.
      • Butterfly your chicken. This means to cut the chicken open, but leave the skin attached on one side. Then lay each piece out flat and press down so that they are all a uniform thickness.
      • Rub the chicken with oil on both sides, then sprinkle evenly with spice rub.
      • Place your chicken on the grill and cook until done. Keep an eye on it to prevent it from burning. You can check the temperature with a meat thermometer until it gets to 165 degrees F and then remove it from the grill.
      • While your meat is resting, place a small bowl with the honey and apple cider mixture in the microwave oven for 20 seconds or so. The mixture should be warm enough to pour easily. I don't like my chicken to be too soaky so I'd recommend brushing the glaze on top of your chicken before serving
      • Serve with quinoa

        SERVING: 4

        SERVING SIZE: 1


        Calories Carbs Fat Protein  Fibers
        390 37 15 38 1