Grilled to perfection 🥗🔥 Juicy chicken on a delicious nutrient-dense green salad and a zesty herb sauce that brings it all to life. Clean, vibrant, and full of flavour!
Preheat oven to 180°C (356°F).
Drain the chickpeas and place them in a bowl. Pat dry with a paper towel.
Add the chopped cauliflower to the bowl with the chickpeas. Add olive oil, chilli powder, ginger powder, coriander seed powder, and vegetable stock powder. Mix well.
Transfer to a lined baking tray and bake for 10–15 minutes, or until chickpeas are crunchy. Remove and allow to cool.
In a large bowl, combine kale, cabbage, shallot, avocado, and goat cheese. Add the cooled cauliflower and chickpeas, season with seaweed salt and pepper, and mix well. Set aside.
Add all sauce ingredients to a food processor. Blend until well combined—leave slightly chunky or process longer for a smoother paste. Set aside.
Heat olive oil in a frying pan over medium-high heat.
Season chicken thighs with seaweed salt and pepper. Cook on both sides until golden and cooked through.
Divide the salad between two plates. Top with the chicken and spoon over the zesty herb sauce. Serve immediately.Â
2 servings
2
Looks like you haven't made a choice yet.
