Marinated Kale & Chicken Bowls With Sun Dried Tomato Sauce · Entreés · Outpost Natural Foods

Ingredients

• 1⁄3 cup olive oil
• A few good squeezes of lemon juice (about 3 tablespoons)
• 1/2 teaspoon salt
• 2 cups uncooked quinoa
• 1 box baby kale or 1 bunch of kale, washed, ribs removed and chopped
• 1 avocado, sliced
• 1 lb. boneless, skinless chicken breasts or cooked chicken from Outpost’s grab and go
• Sesame seeds or crushed red pepper flakes for topping
• 1 16-ounce jar sun dried tomatoes, drained
• 1-2 cloves garlic
• 1/2 teaspoon salt (more to taste)
• Juice of one lemon or 2 tablespoons bottled lemon juice
• 1/2 cup olive oil
• 1/2 cup almonds