I spent a good portion of the day yesterday grocery shopping and making huge batches of veggies and protein for the week. Shopping and meal prep is one of the most important aspects of maintaining a healthy lifestyle. It absolutely must become a priority if you are looking to lose weight and get healthy! Once you get into the routine it becomes second nature but it always has to be on the forefront as a priority each week.
I got several bunches of kale for kale salads, veggies for roasting, and organic chicken breast. Those are my three go-to categories as I know I can always make a delicious meal by combining all or some of those ingredients together.
Tonight I combined everything together to make this Paleo Kale Salad with Chicken, Roasted Veggies & Orange Sesame Vinaigrette. It’s very filling and SO good for you!!
I’ve talked about the health benefits of kale
I’ve also listed the health benefits of carrots here, and the health benefits of fennel here. So while you’re eating this delicious meal, you can feel good about all the amazing minerals and nutrients you are providing your body as well!
Paleo Kale Salad with Chicken, Roasted Veggies & Orange Sesame Vinaigrette
For the Orange Sesame Vinaigrette you’ll need:
- 1/2 cup fresh squeezed orange juice (you can juice your own, I got mine pre-made at Central Market)
- 1/2 cup rice wine vinegar
- 5 Tbs toasted sesame oil (I got mine at TJ’s)
- 3 Tbs Tamari
- 2 packets or more stevia or 2 Tbs raw honey
- 1 Tbs ground flax seeds
- 1/4 cup of diced chives (optional but adds great taste)
Place all ingredients in a mason jar with lid and shake vigorously. Adjust flavors to taste. Tamari will make it saltier, stevia will make it sweeter.
Let sit for an hour in the fridge or overnight. The ground flax will naturally thicken the dressing so it is not so watery.
For the chicken:
- 4 organic chicken breasts
- 1/4 cup Orange sesame Vinaigrette from above
- 1 tsp chili powder
- 1 tsp cumin powder
Place chicken breasts in a glass baking dish. Pour dressing over breasts then sprinkle with chili powder, cumin, and sea salt. For best flavor, let sit in the fridge overnight to marinate. If you don’t have time, don’t worry.
Bake chicken at 425 for about 20mins or until cooked through. Remove from oven and let cool then cut into slices.
For the kale salad:
- 2 heads of kale, stems removed and torn into small pieces
Toss kale with dressing until fully coated. Then top with roasted veggies of choice.
I roasted the veggies in this dish using the same method as the brussels sprouts in this recipe and added fennel, rainbow colored carrots, broccoli, and brussels sprouts. Any veggies will do, even steamed frozen veggies will work in a pinch!
Next top your kale & roasted veggies with sliced chicken and another small drizzle of the orange sesame dressing.
This meal is super yummy and if you make everything ahead of time, it’s so easy to throw together on a busy weeknight. It’s dairy free, gluten free, low carb, well combined, and paleo friendly. I hope you enjoy it as much as I did!
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