Makes 2 Servings
Macros: 361 Cal, Fat 25g, Carbs 5g, Fibre 3g, Protein 29g
1/2 Garlic (entire bulb)
227 grams Chicken Breast
1 tsp Paprika
1/4 tsp Sea Salt
1/4 tsp Cayenne Pepper
1/2 tsp Cumin
1 1/2 tsps Thyme
1/2 tsp Black Pepper
2 1/2 tbsps Extra Virgin Olive Oil
1/4 Lemon (juiced)
1 tbsp Dijon Mustard
2 cups Kale Leaves
1/4 cup Radishes (thinly sliced)
1/4 cup Cherry Tomatoes (halved)
2 tbsps Pumpkin Seeds
Preheat oven to 420ºF (216ºC). Take your garlic bulb and peel away the skin so the cloves are showing. Use a knife to slice the top off the garlic head. Drizzle with olive oil, season with a bit of sea salt and black pepper and wrap in foil. Bake in the oven for 30 minutes.
Remove garlic from oven and set aside until cool. Reduce oven to 350ºF (177ºC) and lightly oil a baking sheet.
In a bowl, mix together paprika, salt, cayenne pepper, cumin, thyme and black pepper. Rub the chicken breasts with a bit of extra virgin olive oil then coat both sides evenly with the spice mixture.
Heat a cast iron skillet over high heat for 5 minutes or until it is smoking hot. Place the chicken in the hot pan and cook for about 1 minute or until blackened to your liking. Flip and cook for another minute. Then place the chicken breasts on the baking sheet and bake in oven for 10 minutes (or until centre is no longer pink).
Meanwhile, make your creamy garlic dressing by taking your roasted garlic and squeezing it out into a food processor or magic bullet. Add in oil, lemon juice, mustard and season with a bit of sea salt. Blend until creamy.
Add kale leaves, radishes, cherry tomatoes and pumpkin seeds to a large mixing bowl. Toss with desired amount of dressing.
Plate salad and top with blackened chicken. Season with fresh ground pepper. Enjoy!
Vegetarian: Swap the chicken for roasted chickpeas.