Best Recipe of the Week: Zesty Baby Kale Salad and Cilantro Chicken

chickenandkale Ingredients (Zesty Baby Kale Salad):

  • Baby Kale – 4 cups
  • Olive Oil – ½ cup
  • Juice of 1 lemon
  • 2 tbsp Dijon mustard
  • Pumpkin Seeds
  • Cheese of your choice – freshly shredded
  • 1 avocado - sliced

Directions (Zesty Baby Kale Salad)

  • Wash + Pat Dry Baby Kale
  • Mix olive oil, lemon, and mustard together.
  • Drizzle over Kale and let marinate for 5-10 minutes.
  • Top with a handful of pumpkin seeds, freshly shredded cheese, and a few avocado slices before serving.

Ingredients (Cilantro Chicken):

  • Organic Boneless Skinless Chicken Thighs – 1 pack
  • 1 cup cilantro – chopped and washed
  • ¼ cup yellow onion
  • 3 cloves garlic, finely chopped
  • Juice of 1 lime
  • ¼ cup olive oil
  • Coconut Oil
  • Black Pepper and Sea Salt to taste

Directions (Cilantro Chicken):

  1. Blend cilantro, onion, garlic, lime juice, olive oil, salt + pepper
  2. Pour mixture over chicken.
  3. Heat coconut oil in pan over medium heat
  4. Add chicken + cilantro mixture to the pan. Cook chicken on med high heat for 3 minutes on each side. Turn heat to low, cover, and continue cooking until chicken is fully cooked.
  5. Serve + Enjoy alongside Zesty Baby Kale Salad.