Instructions

• Preheat oven to 375 degrees
• If you are not using pre-marinated chicken breasts, wash and dry chicken well and then rub olive oil (about 1 teaspoon) onto each piece, sprinkle with salt, pepper, thyme, oregano (use your hands to massage these spices into the chicken
• Cut the lemon in half. Squeeze juice form ½ the lemon onto the chicken breasts, slice the other half in thin slices and place on top of each piece of chicken

Even though I started with pre-marinated chicken breasts, I still added the oregano, thyme and lemon

• Place the chicken breasts in an oven-safe casserole dish and bake for about 30 minutes., until a thermometer reads 165 degrees
• While the chicken is cooking, prepare the brown rice according to the directions on the package
• Combine the brown rice, shredded kale and dried cranberries in a large bowl. Toss with the champagne vinaigrette.  Massage the dressing into the kale with your hands
• Once chicken is done, slice and divide it along with the kale/rice salad between your meal prep containers