Roast Chicken Salad – Guest Post

This delicious bite was created from the talented Nutritionist Rose Fenasse, Rose is passionate about wholefood eating and encouraging others to make simple changes to make big impact to their wellbeing.

Rose and I have bonded over our love for no bulls#%t nutritional approach, debunking fad diets and nutritional restrictions in the name of health (giant eye roll here). This particular recipe is one that you can take to work and enjoy the benefits all day long!

ok, now for the good stuff… the recipe!

I N G R E D I E N T S
1 Organic Chicken Breast
½ Kale Bunch (or 3-4 Large Leaves)
¼ Small Spanish Onion
1 Cup Buckwheat Grouts
Small-Medium Sized Sweet Potato
1 cucumber
1 Handful Cherry Tomatoes
Handful of Almonds
Extra Virgin Olive Oil
Lemon
Handful Parsley
½ Avocado

Chicken Marinade:

2 Garlic Cloves
2 tbsp Olive Oil
Salt and Pepper
Teaspoon of Maple or Honey
½ tsp Turmeric
½ tsp Cinnamon
½ tsp Cumin

Dressing:

Tbsp Tahini
Juice of ½ Lemon
Salt and Pepper
Tsp Maple or Honey

M E T H O D 
1. Preheat oven to 180 degrees and prepare an oven tray with baking paper. Roughly cut kale in strips, place in a bowel and drizzle with olive oil, lemon and sprinkle of salt – massage kale and leave aside for 10 minutes occasionally massaging. Roughly dice cucumber, cherry tomatoes, Spanish onion and parsley and add to massaged kale.

2. Cut up sweet potato roughly in chunks, place on tray prepared earlier and toss around with olive oil and some salt and pepper – add any fresh rosemary or thyme. Put chicken in a bowl with cut up garlic, spices, olive oil, maple – make sure chicken is covered in marinade mix and set aside for 5 minutes. Occasionally stir around mixture. Bake with sweet potato or can pan fry separately.

3. Rinse and drain buckwheat thoroughly with water, and measure 1 cup buckwheat to 2 cups water and a pinch of salt. Bring to a simmer and cook for 15-20 minutes with lid on, stirring occasionally. Buckwheat should appear fluffy, and the water should be fully absorbed when ready – remove from heat.

4. Once all elements have been prepared toss salad mix, sweet potato and buckwheat through in a bowl, top with chicken, avocado and almonds. Finish with tahini style dressing.

 

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