Tuscan Kale & Chicken Quinoa Bowls with Sun-Dried Tomato Pesto

In a medium bowl, whisk together 1/3 cup of olive oil, 3 tablespoons of lemon juice, and 1/2 teaspoon of salt for the marinade.

Divide the marinade into two separate Ziploc bags. Add the chopped kale to one bag and the chicken breasts to the other. Seal the bags and massage the ingredients to ensure they are coated in the marinade. Refrigerate the kale for at least 4 hours, or overnight for best results, and the chicken for 30 minutes to 2 hours.

Heat a nonstick pan over medium-high heat. Add the marinated chicken breasts and saute until golden brown on both sides and cooked through. Remove from heat and let rest for a few minutes before slicing.

Prepare quinoa according to the package directions.

In a food processor, combine the drained sun-dried tomatoes, garlic, 1 teaspoon salt, juice of one lemon, and 1/2 cup olive oil. Pulse until smooth. Add the almonds and pulse a few times, so they retain some crunch.

Once the quinoa is cooked, stir 1/2 cup of the sun-dried tomato pesto into the quinoa.

Serve by filling bowls with the quinoa mixture, marinated kale, sliced chicken, avocado, and a dollop of sun-dried tomato pesto. Top with sesame seeds and crushed red pepper flakes.