Method

In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and set aside.
Season the chicken breasts evenly on both sides with half of the salt, black pepper, and garlic powder.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 6 to 7 minutes per side, or until thoroughly cooked through with an internal temperature reaching at least 165°F (74°C) and no pink remains. Remove from the skillet, let rest for 5 minutes, then slice.
In the same skillet, add the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the chopped lacinato kale and the remaining salt to the skillet. Sauté for 4 to 5 minutes, stirring frequently, until the kale is completely wilted and tender.
Remove the kale from heat and stir in the fresh lemon juice.
Divide the cooked quinoa evenly between two bowls. Top each bowl with the sautéed kale and sliced cooked chicken breast. Serve warm.

Nutrition per serving (estimate)