This week\’s recipe emanates from Brigid Titgemeier, Functional Nutritionist and blogger at Being Brigid. This delicious salad is hardy and satisfying, because of combination of complete protein from your grilled chicken and high-fiber, nutrient-dense kale. Roasted fennel and leeks add a surplus pop of flavor, and extra vit c and magnesium. Topped by using a creamy, dairy-free dressing fabricated from almond yogurt and mustard, this recipe bakes an easy and healthy weeknight meal for that family. Simply click here to download the PDF version.
INGREDIENTS
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2 medium leeks, thinly sliced
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2 medium fennel bulbs, cored and thinly sliced
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1/4 cup avocado oil
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Dash black pepper
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5 cups curly kale, chopped
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1 lb. organic chicken breast cutlets, skinless
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1/2 cup organic, low-sodium chicken broth
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1/4 cup almond yogurt, unsweetened
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1 tablespoon whole grain mustard
Step 1
Preheat oven to 400 F.
Step 2
On a baking sheet, place prepared fennel and leeks.
Step 3
Toss vegetables with Two tablespoons avocado oil, Himalayan salt, and dash of black pepper.
Step 4
In a separate bowl, massage kale with 1 tablespoon avocado oil, dash of salt and pepper, and set the kale aside.
Step 5
Bake fennel and leeks for 40 minutes and add kale to the baking sheet the past 10-12 minutes of baking.
Step 6
Heat 1 tablespoon avocado oil with a large pan, over medium heat.?Add chicken and saut until lightly cooked, about 3-4 minutes per side.
Step 7
In a small bowl, mix almond yogurt, chicken broth, and mustard and pour on the top of chicken.
Step 8
Add the roasted vegetables to pan and heat for 3 minutes, then enjoy!
Nutritional analysis per serving
calories 338 ? fat 19g ? carbohydrate 18g ? sugar 7g ? protein 26g
