FENNEL SPICED CHICKEN WITH ROASTED VEGGIE SALAD
I've got the perfect low carb meal prep for lunch recipe that can be eaten cold and will make your co-workers jealous! Fennel spiced chicken thighs with a keto approved roasted cauliflower and broccoli salad.
This low carb lunch recipe is perfect to bring to work and be eaten cod. Fennel spiced chicken thighs with keto roasted veggie salad dressed in avocado mayo. The meal prep makes 5 servings for the week, and tastes great
INGREDIENTS:
FOR THE SALAD:
FOR THE DRESSING:
FOR THE CHICKEN:
INSTRUCTIONS:
You can find complete recipes click here!
This low carb lunch recipe is perfect to bring to work and be eaten cod. Fennel spiced chicken thighs with keto roasted veggie salad dressed in avocado mayo. The meal prep makes 5 servings for the week, and tastes great
INGREDIENTS:
FOR THE SALAD:
- 1 large head of cauliflower
- 12 ounces broccoli florets
- ½ cup no sugar added pickles chopped
- ½ cup celery chopped
- ¼ cup almond chopped
- 1-2 tablespoons fresh parsley chopped
- ¼ cup red onion thinly sliced
- Avocado or grapeseed oil
- Kosher salt & fresh black pepper
FOR THE DRESSING:
- ¾ cup mayonnaise no sugar added
- ½ a large avocado
- Juice of half a lemon
- 1 clove of garlic finely grated
- ½ teaspoon hot sauce no sugar added
- ¼ teaspoon salt & fresh pepper
FOR THE CHICKEN:
- 10 four once chicken thighs boneless & skinless
- 1 heaping teaspoon each of fennel powder sweet paprika, & cumin
- Avocado or grapeseed oil
- Kosher salt & fresh black pepper
INSTRUCTIONS:
- Make the spice rub for the chicken by combining the fennel, paprika, and cumin in a small bowl, mix well. Season both sides of the chicken with a generous pinch of salt and the spice rub. Drizzle 1 tablespoon of oil over the chicken and allow to sit at room temperature for 20-30 minutes.
- Meanwhile, start on the veggies by pre-heating the oven to 450 F. Cut the cauliflower into large bite size florets, trying not to use too much of the stalk. Place the florets on a sheet tray along with the broccoli florets and season with 1-2 tablespoons of oil, 1 teaspoon salt, and a few cracks of pepper. Give the sheet pan a good shake and bake in the oven for 30-35 minutes, or until the veggies are well browned.
- Make the dressing by combining everything in a blender or food processor, and blend to combine. You may need to add a splash of water if the dressing is too thick. Check for seasoning and adjust if necessary.
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You can find complete recipes click here!