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CITRUS KALE SALAD WITH BAKED CHICKEN RECIPE

CITRUS KALE SALAD WITH BAKED CHICKEN

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SERVINGS 4
Course Entree, Lunch, Main Dish, Salad
Cuisine American, Americana
Servings 4
Calories 501 kcal

Ingredients
 

For Chicken

  • 16 oz chicken breasts
  • 1 tbsp adobo seasoning

For the Salad:

  • 6 cups kale finely chopped firmly packed shredded
  • 2 cups broccoli slaw
  • 2 cups brussels sprouts finely shredded
  • ½ cup dried cranberries
  • ¼ cup sunflower seeds

For the dressing:

  • .25 cup olive oil
  • .25 cup orange juice freshly squeezed
  • 1 tbsp lime juice fresh squeezed
  • 1 tbsp lemon juice fresh squeezed
  • 3 tbsp honey
  • ¼ tsp. kosher salt
  • 1 ½ tsp. poppy seeds

Instructions
 

For the chicken:

  • Preheat oven to 375 degrees.
  • Generously coat chicken in olive oil and adobo seasoning.
  • Wrap in a foil pouch and bake until digital thermometer comes to 170 degrees internally.
  • Remove from oven and let rest 10 minutes (chicken will continue to cook to 175 degrees in the foil pouch) before chopping into 2" chunks.

For the dressing:

  • In a small bowl, whisk ingredients together until well combined.

For the salad:

  • Mix salad ingredients and toss gently to mix well.

Nutrition

Calories: 501kcalCarbohydrates: 47gProtein: 34gFat: 23gSaturated Fat: 3gTrans Fat: 1gCholesterol: 73mgSodium: 319mgPotassium: 1373mgFiber: 5gSugar: 26gVitamin A: 10726IUVitamin C: 211mgCalcium: 236mgIron: 4mg
Keyword 21 day fix, 2b mindset, 30 minute meals, Chicken, plant protein, salad, summer, Veggies, veggies most
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