Crunchy Kale & Almond Salad, Minty Dill Beets, and Pan-Roasted Lemon Chicken


TAGGED : Salad, SUGAR DETOX RECIPE

If you aren’t a vegetarian, let meat be the “side” while going heavy on the veggies. Kale-almond salad recipe compliments of Chef, Audrey Snyder.

crunchy-kale-salad-roasted-almonds

Crunchy almonds give a healthful, crunchy taste to this kale salad.

mint-dill-beets

Minty-dill beets give a fresh, spring taste to the earthy flavors of the beets.

kale-almond-salad-mint-beets-dill-roasted-chicken

The full SugarDetoxMe meal.

INGREDIENTS:

Crunchy Kale Salad & Almonds
  • 1 pound of Lacinato kale, de-stemmed and cut into strips
  • 1/2 cup of whole, raw almonds
  • 2 tablespoons extra virgin olive oil
  • sea salt, to taste
  • pepper, to taste
  Pan-roasted Lemon Chicken
  • 2 pounds pastured-raised chicken thighs
  • sea salt, to taste
  • pepper, to taste
  • 4-6 organic lemons, washed and quartered
  • 1 tbsp of extra virgin olive oil
  • 1/4 cup of sage
  • 1/4 cup of rosemary
  Minty-dill Beets
  • 1 pound of beets
  • 1 tablespoon extra virgin olive oil
  • sea salt, to taste
  • 1 teaspoon dill
  • handful of fresh mint

DIRECTIONS:

Crunchy Kale Salad & Almonds
  • Preheat oven to 300°F. Spread the almonds onto a baking sheet and bake for about 15 minutes. Watch carefully as they can burn pretty quickly!
  • Toss the kale into a bowl with the olive oil. Work the kale with your hands, massaging the olive oil into the leaves until they start getting softer. Salt and pepper to taste.
  • Toss with almonds.
  Pan-roasted Lemon Chicken
  • Heat oven to 375°F.
  • Season your chicken thighs with salt and pepper. Add chicken thighs and quartered lemons to a pan with a 1 tbsp of olive oil. Season on top with sage and rosemary.
  • Roast thighs 35-45 minutes or until the chicken is cooked through and the skin is crisp to your liking.
  • Serve immediately and squeeze a wedge of lemon the chicken before eating.
  Minty-dill Beets
  1. Fill a saucepan with water, set over high heat and bring water to a boil. Stir in some salt, and add beets; boil until beets can be pierced with a fork, about 40 minutes.
  2. Remove the beets, cool them for 3 minutes and remove the skins. Slice them in quarters.
  3. Heat the olive oil in a large skillet over medium heat and add the beets with a little more salt.
  4. Toss in a bowl with fresh dill and mint. Serve warm or at room temperature.


DETAILS

8

servings

0.46-1

hr


Dairy-free Gluten-free Paleo