Give this dish a spring feel with rainbow carrots.
“Kale is packed with calcium, potassium, zinc, vitamins A, C, and K, and has a crunchy texture that stands up to dressings well,” says San Francisco-based chef Lynda Marren of Just Add Salt. You can easily use chicken breasts instead of thighs, but Marren prefers the latter since “they are still a lean cut but are slightly juicer.”
This recipe is part of our meal prep series. For the full plan click here.Photography and styling by Julia Gartland