baby arugula
CategoryWhole30 Harvest Chicken Salad
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Whole30 harvest chicken salad with roasted rosemary sweet potatoes, avocado, nuts and berries, and homemade balsamic dressing. My favorite salad I eat on repeat! A healthy family dinner for paleo meal prep.
Print Recipe Whole30 Harvest Chicken Salad Whole30 harvest chicken salad with roasted rosemary sweet potatoes, avocado, nuts and berries, and homemade balsamic dressing. My favorite salad I eat on repeat! A healthy family dinner for paleo meal prep. Ingredients Chicken- 4 chicken thighs boneless, skinless
- 1 tablespoon rosemary fresh, minced
- 1 tablespoon sage fresh, minced
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 large sweet potato
- 2-3 tablespoons olive oil
- 1 tablespoon arrowroot flour
- 1 tablespoon rosemary fresh, minced
- 1 teaspoon himalayan pink salt
- 1/2 teaspoon red pepper flakes
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons maple syrup or date sauce for whole30
- 1 teaspoon stone ground brown mustard
- 1/4 teaspoon himalayan pink salt
- 1/4 teaspoon red pepper flakes optional
- 4-6 cups spring mix baby greens
- 4-6 cups baby arugula
- 1 cup raspberries fresh
- 1 cup pomegranate seeds
- 1/2 cup walnuts raw or toasted
- 1/4 cup pumpkin seeds raw or toasted
- 1 avocado
Rating: 3.33
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 25 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 84
Rating: 3.33
You: Rate this recipe! Ingredients Chicken
- 4 chicken thighs boneless, skinless
- 1 tablespoon rosemary fresh, minced
- 1 tablespoon sage fresh, minced
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 large sweet potato
- 2-3 tablespoons olive oil
- 1 tablespoon arrowroot flour
- 1 tablespoon rosemary fresh, minced
- 1 teaspoon himalayan pink salt
- 1/2 teaspoon red pepper flakes
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons maple syrup or date sauce for whole30
- 1 teaspoon stone ground brown mustard
- 1/4 teaspoon himalayan pink salt
- 1/4 teaspoon red pepper flakes optional
- 4-6 cups spring mix baby greens
- 4-6 cups baby arugula
- 1 cup raspberries fresh
- 1 cup pomegranate seeds
- 1/2 cup walnuts raw or toasted
- 1/4 cup pumpkin seeds raw or toasted
- 1 avocado
- Heat a skillet over medium heat and drizzle with olive oil. Trim fat off chicken thighs and rinse, then place in a bowl with spices and olive oil and toss. Set chicken on skillet and cook until crispy and golden on each side (they will be done when there is not pink left when cut open; takes about 10-15 minutes, depending on the size of chicken thighs). Once cooked, allow to set, then slice into strips and set aside.
- Preheat oven to 425F and line a baking tray with parchment paper. Cut sweet potato into bite size cubes, toss with spices, olive oil, and arrowroot flour. Spread out on a baking tray lined with parchment paper and bake on 425F for about 30 minutes until golden. Once cooked, set aside for later.
- In a jar or blender add ingredients for dressing and shake or blend until smooth, then set aside for later.
- In a large bowl or serving plate, layer greens, chicken strips, sweet potatoes, the rest of the salad fixings, and top with dressing before serving.
Whole30 Baby Greens Bacon Breakfast
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A healthy and happy way to start your morning! Whole30 breakfast plate with baby greens, bacon, eggs, and fresh raspberry dressing. Paleo, gluten free, and spring fresh!
Print Recipe Whole30 Baby Greens Bacon & Eggs Breakfast Plate A healthy and happy way to start your morning! Whole30 breakfast plate with baby greens, bacon, eggs, and fresh raspberry dressing. Paleo, gluten free, and spring fresh! Ingredients Greens- 2 cups baby kale
- 2 cups baby arugula
- 1 green onion chopped small
- 1-2 tablespoons fresh mint leaves
- 1/2 cup fresh raspberries
- 1 tablespoon white wine vinegar
- 3 tablespoons avocado oil
- 3 tableposons water
- 8 small fresh mint leaves
- 2 boiled eggs
- 4 pieces cooked bacon or bacon bits
- 1 small avocado
- 1/4 cup fresh raspberries
Rating: 4.5
You: Rate this recipe! Info Prep Time 10-15 minutes Servings serving MetricUS Imperial Course Main Dish Votes: 2
Rating: 4.5
You: Rate this recipe! Ingredients Greens
- 2 cups baby kale
- 2 cups baby arugula
- 1 green onion chopped small
- 1-2 tablespoons fresh mint leaves
- 1/2 cup fresh raspberries
- 1 tablespoon white wine vinegar
- 3 tablespoons avocado oil
- 3 tableposons water
- 8 small fresh mint leaves
- 2 boiled eggs
- 4 pieces cooked bacon or bacon bits
- 1 small avocado
- 1/4 cup fresh raspberries
- Toss the greens together. Then plate.
- Combine all the ingredients for the dressing in a blender and combine until completely smooth.
- Top the greens with boiled eggs, bacon (or bacon bits), fresh avo, and raspberries.