Makes 4 servings
Macros: 444 cal, fat 27g, carbs 23g, protein 28g, fibre 8g
INGREDIENTS For the chicken
1 lb chicken breast (or about 2 thin breasts)
2 tbsp avocado oil
1/2 tsp turmeric
2 tsp garlic powder
2 tsp onion powder
1 tsp sea salt
1/2 tsp cumin (omit for AIP)
optional – 1 tsp paprika (omit for AIP)
1/2 tsp pepper (omit for AIP)
For the salad
5 cups mixed greens
1–2 cucumbers, sliced
1 medium avocado, sliced
1–1.5 cups berries (sliced strawberries, blueberries, blackberries, and raspberries)
For the dressing
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup fresh raspberries
1/2 tsp sea salt
1 tbsp honey (omit for whole30)
Directions For the chicken
Set the oven to 400 F. Combine the seasonings in a bowl and coat the chicken on both sides. Set aside.
Using a cast iron pan, heat the avocado oil until it’s very hot. Add the chicken to the pan and sear for about 5 minutes on each side, until a blackened crust is formed. Transfer the pan to the oven and cook until the chicken reaches an internal temperature of 165 F.
Remove from the pan and allow to rest before slicing to serve over the salads.
For the salad and dressing
Using a high-speed blender, combine all of the salad dressing ingredients until smooth. Set aside and save any unused dressing in the fridge for up to 1-2 days.
Prepare the salads: layer the greens, then the chicken, sliced cucumber, avocado, and berries. Finish with the dressing and serve.
