the final day of this week’s series where I turned a $55 grocery trip into 5 easy, healthy gluten-free & dairy-free dinners for this week 💕 finishing off the week with a delish kale & chicken salad perfect for fall 🍂
full recipe is below & also on my website!
maple rosemary chicken:
– 2 lb boneless chicken thighs
– 2 tbsp + 1/3 cup olive oil
– 1 tsp salt
– 1/2 tsp pepper
– 1/2 tsp garlic powder
– 2 tbsp maple syrup
– 1 tsp dried rosemary
– 1 tsp dried thyme
maple vinaigrette:
– 1/2 cup olive oil
– 1/4 cup coconut aminos
– 2 tbsp maple syrup
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp dried thyme
– 1/2 tsp dried rosemary
– 1/2 tsp garlic powder
kale salad:
– 4-6 heaping cups shredded kale
– 1 + 1/2 – 2 cups butternut squash, cubed + seeds reserved (optional) & olive oil, salt, black pepper, and garlic powder for baking
– 2-4 carrots, finely chopped
– 8-10 dates, pitted and finely chopped
– 2 tbsp fresh chopped rosemary or 2 tsp dried rosemary
– 1 cup dry wild rice, cooked according to package instructions
preheat oven to 375 & line a large & small sheet pan with parchment. add the squash/oil/salt/pepper/garlic (and seeds if desired) to the small pan and the chicken, 2 tbsp oil/salt/pepper/garlic to the large. place both in the oven.
whisk together remaining 1/3 cup of olive oil, maple syrup, rosemary, and thyme for the maple rosemary chicken thighs.
after 25 mins, remove both pans. set squash aside. cover the chicken in the maple rosemary sauce and place back in the oven for 10 minutes to finish baking.
mix all vinaigrette ingredients in a bowl or jar. massage into the kale using tongs or clean hands and let sit at least 10 mins.
when the chicken is done (165 degrees) slice it up.
assemble the salad by adding the squash and seeds, diced carrots, chopped dates, and rosemary to the kale. mix in the chicken. serve in large bowls with a scoop of cooked wild rice on top and enjoy!! 💕
I had so much fun this week & I hope you enjoyed!!!