Instructions

Ingredients:

2 cups kale, chopped 

½ cup chef Hak’s roasted root veggies 

½ cup cooked wild rice 

4 ounces cooked chicken breast (can use a rotisserie)

Half of an apple, diced

2 tbsp pecan pieces 

1 tbsp olive oil

The juice from ¼ lemon

Instructions:

1. Start by air frying the roasted root veggies for 7 minutes 

2. Add the kale to your salad bowl and drizzle with olive oil and lemon juice. Massage the kale until it is tender

3. Assemble the bowls by adding the rice, chicken breast, pecan pieces, apple, and Chef Hak’s roasted veggies to the bowl