CREAMY FENNEL KALE CHICKEN SALAD
2 medium leeks, thinly sliced
2 medium fennel bulbs, cored and thinly sliced
1 cup bussel sprouts
1/4 cup avocado oil
Dash black pepper
5 cups curly kale, chopped
1 lb. organic chicken breast cutlets, skinless
1/2 cup organic, low-sodium chicken broth
1/4 cup almond yogurt, unsweetened
1 tablespoon whole grain mustard
1/2 cup quinoa, cooked
Pomegranate seeds & toasted hazelnuts, topping
Preheat oven to 400° F.
Toss vegetables with 2 tablespoons avocado oil, salt, and pepper.
In a separate bowl, massage kale with 1 tablespoon avocado oil, dash of salt and pepper, and set the kale aside.
Bake fennel, Brussel sprouts and leeks for 40 minutes and add kale to the baking sheet for the last 10-12 minutes of baking.
Heat 1 tablespoon oil in a med pan, over medium heat. Add chicken and sauté until lightly cooked, about 3-4 minutes per side.
In a small bowl, mix almond yogurt, chicken broth, and mustard and pour on top of chicken.
Add the roasted vegetables to pan and continue to heat for 3 minutes
Top with pom seeds and enjoy!