Mix the marinade ingredients in a food processor or blender. Combine half with the chicken save the other half for the vegetables

Cut the eggplant, red peppers and onion into large chunks. Combine with other half of marinade and cook for 20 minutes at 425 F. Or until the vegetables have slightly charred

Cook the chicken to your choice either grilling it or pan frying it.

Cook the quinoa according to packet instructions 

Cut the pears in half and grill or char in a cast iron pan

Combine equal amounts of kale and spinach into a large mixing bowl 

Cut up your chicken and pears and combine with the salad greens

Add the vegetables and quinoa. 

Mix the olive oil and lemon juice then add to the salad.

Season with salt and pepper to taste