WHAT’S INSIDE:
boneless, skinless chicken breast - PROTEIN!
yellow potatoes - CARBS! in the best form :)
romaine, cabbage, and spinach - some non-starchy colorful veggies for micronutrients and fiber.
goat or feta cheese - tangy semi-soft cheese to add a little creaminess, healthy fats, protein, and calcium. for most people - even those with dairy difficulties, goat or feta cheese can be easier to digest.
olive oil - that’s right, we’re making our own dressing! most store-bought dressings are made with more grain and seed oils than olive oil.
RECIPE
For the bowls:
1lb boneless skinless chicken breasts
2 lemons
3 cloves garlic
2 teaspoons dried oregano
1 teaspoon dried basil
3 tablespoons olive oil, divided
4 medium yellow potatoes
Salt and pepper
For the salad:
2 cup chopped romaine
2 cups chopped purple cabbage
1 cup chopped spinach
1 small cucumber, diced
¼ cup finely diced red onion
½ cup fresh parsley, finely chopped
Juice from 1 full lemon
3 tablespoons olive oil
1 teaspoon dijon mustard
1 teaspoon honey
Salt and pepper to taste
Crumbled goat or feta cheese, for garnish
Optional:
Kalamata olives
Roma tomatoes, chopped
Pine nuts
Begin by marinating the chicken. In a large airtight container, add the chicken breasts. Squeeze the lemon juice over the top, then add the olive oil, dried herbs, garlic, and salt and pepper. Shake until the breasts are coated with the marinade. Refrigerate for 4-12 hours.
Prep the potatoes. Wash, scrub, and dry each potato. Slice into wedges or fries, and set aside.
Bring a large pot of lightly salted water to a boil. Add the sliced potatoes and cook until just tender, about 8-10 minutes. Drain in a colander and set aside.
Next, cook the chicken. Heat a large skillet over medium heat and coat with 1 tablespoon olive oil. Add the chicken breasts and some of the remaining marinade and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165F. Transfer to a plate and set aside.
Rinse the skillet or use a new one for the potatoes. Heat the skillet over medium and coat with the remaining tablespoon of olive oil. Add the potatoes and cook until charred on each side, and completely tender in the center. This took about 8-10 minutes for me, flipping each wedge every couple of minutes. Transfer to a plate and set aside.
Make the salad. Toss the romaine, cabbage, spinach, cucumber, red onion, &fresh chopped parsley in a large bowl. whisk together the lemon juice, olive oil, mustard, honey, & salt and pepper in a small bowl until smooth. Drizzle over the greens & toss to combine. If using the kalamata olives, tomatoes,&/or pine nuts, add them now.
Time to serve! plate the chicken & potatoes next to the salad &garnish with goat or feta cheese, if desired.
Store leftovers in an airtight container in the fridge for up to 5 days. Enjoy!
