Kale Salad with Roasted Chicken

My kitchen staple

Whenever I feel I haven’t spent ample time in my kitchen and just miss the warm welcoming flavors of a home cooked meal, this is what I whip up nine times out of ten. Whether it be a weeknight dinner or a lunch for guests staying with us over the weekend, it always hits the spot. Most likely because it includes just about all of my favorite foods, but also because it is such a comforting hearty meal that you forget how healthy it really is. No matter the reason, I will always crave it.

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Ingredients (serves 4):

  • Chicken breast – skin on bone in (2)
  • Kale (1 head)
  • Sweet potato (1)
  • Avocado (2)
  • Lemon (1)
  • Hazelnuts (1 cup)
  • Tahini (1/4 cup)
  • Olive oil (1/2 cup)
  • Avocado oil
  • Za’atar seasoning
  • Salt & pepper

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Directions:

  1. Pat dry the chicken with a paper towel and then season with avocado oil, za’atar, and salt & pepper
  2. Place the chicken on a parchment lined baking sheet and cook in the oven at 425 degrees for ~40 minutes, or until it reaches 165 degrees
  3. While the chicken is cooking, dice the sweet potato into ¼ inch pieces and season with avocado oil and salt & pepper
  4. Place the sweet potato on a parchment lined baking sheet in the oven at 425 degrees for ~20 minutes, or until they are crisped and cooked through
  5. Make the tahini dressing by combining the ¼ cup of tahini, ½ cup of olive oil, juice of 1 lemon, and salt & pepper
  6. Wash and destem the kale and chop into thin ribbons
  7. Using your hands, massage the kale with the dressing
  8. Slice the avocado into ½ inch pieces and chop the hazelnuts
  9. Top the dressed kale with the avocado, sweet potato, and hazelnuts
  10. When the chicken is done cooking, remove from the oven and allow it to rest for ~5 minutes before slicing
  11. Serve the chicken alongside the salad and enjoy

Allergen Information:

  • Gluten Free
  • Dairy Free
  • Soy Free
  • Whole30

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