Servings: 4

Per Serving:

Calories: 280

Protein: 33g - Carbohydrates: 9g - Fat: 13g

Fiber: 1g - Sugar: 2g - Sodium: 789mg

Ingredients:

• 1/4 Cup Parmesan Cheese (Grated)

• 1/3 Cup Non-Fat, Plain Greek Yogurt

• 1/4 Cup Lemon Juice

• 1/2 Teaspoon Worcestershire Sauce

• 3 Tablespoons Olive Oil (Divided)

• 1 Teaspoon Minced Garlic

• 1 Pound Chicken Breasts (Boneless, Skinless)

• 1/2 Teaspoon Salt

• 1/2 Teaspoon Ground Black Pepper

• 4 Cups Kale (Trimmed, Chopped)

Instructions:

1. Combine cheese, yogurt, lemon juice, Worcestershire sauce, 2 tablespoons olive oil, and garlic in a food processor and pulse until combined. Set aside.

2. Season chicken with sale and pepper.

3. Heat remaining (1) tablespoon oil in a large skillet over medium heat.

4. Place chicken in skillet and cook 6-8 minutes per side (until no longer pink). Remove from skillet and set aside to cool for 5 minutes.

5. Place chiken in a large bowl and shred, using two forks. Add kale and dressing. Toss to coat.

6. Divide mixture among four bowls and serve.

Recipe Credit: The Everything Macro Diet Cookbook by Tina Haupert