For Keto

Spicy Chicken and Kale Salad

2 months ago

Cook : 00:15

Ingredients

Ingredients :
1 chicken breast (285g)
1/4 tsp salt, black pepper, paprika, cumin, garlic pow-der
1 tsp oregano
2 tsp olive oil
6 small kale leaves (120g)
6-7 broccoli with stem (100g)
2 okra (20g)
100g red cabbage (1/8)
8 cherry tomatoes (65g)
4-5 radishes
1/2 zucchini (70g)
1 tbsp olive oilpinch salt + pepper

Spicy Salad Dressing:
2 tbsp mayo
1 tbsp lemon juice
1 tbsp olive oil
1/2 tsp vinegar
1/2 tsp paprika powder
1/8 tsp salt
1/4 tsp garlic powder
1 tsp oregano
1/4 tsp chili oil or cay-enne pepper

1. Slice the chicken breast in half lenght ways. Sprinkle the salt, pepper, paprika, cumin, garlic and oregano over the chicken breasts. Heat the 1 tsp of olive oil on a grill or use a bbq, and grill your chicken 4-5 minutes until cooked through.  Slice in 5-6 pieces.
2. Slice lenghtways the zucchini. Heat the 1 tbsp of olive oil in a non-stick frying pan and add the zucchini slices.  Sprinkle the salt and pep-per over and grill on both sides until browned.
3. Boil the broccoli and okras for 2 minutes. Us-ing a cabbage shredder, shred the red cab-bage and thinly slice the watermelon radish.  Shred with your hands the kale.
4. In a small bowl, combine the salad dressing ingredients.
5. On a large plate, cover with the kale, the rest of the veggies, and grilled chicken.  Pour 1/3 of the spicy dressing over ONE portion.
 6. Place the rest in some tupperwares for the next 2 meals and keep the dressing separated so that it doesn’t leave the lettuce soggy.

Ingredients : 1 chicken breast (285g) 1/4 tsp salt, black pepper, paprika, cumin, garlic pow-der 1 tsp oregano 2 tsp olive oil 6 small kale leaves (120g) 6-7 broccoli with stem (100g) 2 okra (20g) 100g red cabbage (1/8) 8 cherry tomatoes (65g) 4-5 radishes 1/2 zucchini (70g) 1 tbsp olive oilpinch salt + pepper  Spicy Salad Dressing: 2 tbsp mayo 1 tbsp lemon juice 1 tbsp olive oil 1/2 tsp vinegar 1/2 tsp paprika powder 1/8 tsp salt 1/4 tsp garlic powder 1 tsp oregano 1/4 tsp chili oil or cay-enne pepper  1. Slice the chicken breast in half lenght ways. Sprinkle the salt, pepper, paprika, cumin, garlic and oregano over the chicken breasts. Heat the 1 tsp of olive oil on a grill or use a bbq, and grill your chicken 4-5 minutes until cooked through.  Slice in 5-6 pieces. 2. Slice lenghtways the zucchini. Heat the 1 tbsp of olive oil in a non-stick frying pan and add the zucchini slices.  Sprinkle the salt and pep-per over and grill on both sides until browned. 3. Boil the broccoli and okras for 2 minutes. Us-ing a cabbage shredder, shred the red cab-bage and thinly slice the watermelon radish.  Shred with your hands the kale. 4. In a small bowl, combine the salad dressing ingredients. 5. On a large plate, cover with the kale, the rest of the veggies, and grilled chicken.  Pour 1/3 of the spicy dressing over ONE portion.  6. Place the rest in some tupperwares for the next 2 meals and keep the dressing separated so that it doesn’t leave the lettuce soggy.
Spicy Chicken and Kale Salad

406 calories 27.32g fat 9.96g carbs 3.1g fiber 3.26g sugar 30.88g protein