This meal is very filling. Adjust the chipotle crema to your taste... David eats a much larger amount than I do, and when I ate it this week, my tongue tingled for a little after I finished eating!
Ingredients:
2 (6oz) chicken breasts
2 tbsp chipotle cream with lime
4.25 oz green kale, cut into bite size pieces, discarding stems
1.5 tbsp pepitas
0.75 oz cotija cheese
2.5 tbsp cilantro chimichurri sauce
1 whole red bell pepper, diced
2.5 oz yellow onions, diced
1 whole Roma tomato, diced
1.5 tsp smokey paprika-cumin blend
Directions:
1. Preheat oven to 400 degrees.
2. Place pepitas in a dry large saute pan over medium heat. Cook 1-2 minutes, until lightly toasted, shaking the pan frequently. Transfer to plate.
3. Pat chicken breasts dry with a paper towel. Season with smokey paprika-cumin blend, 0.25 tsp salt, and pinch of pepper.
4. Heat 1.5 tbsp of cooking oil in pan used for pepitas over medium-high heat. Add chicken o hot pan, searing 3 minutes on each side.
5. Transfer chicken to a lightly oiled, foil-lined baking sheet. Roast 10-12 minutes.
6. Heat 1 tbsp cooking oil in pan used for the chicken over medium heat. Add yellow onions and bell peppers. Cook 3-4 minutes. Remove from heat.
7. Place kale in a medium bowl. Drizzle with 1-2 tbsp of cilantro chimichurri sauce. Lightly season with salt and massage until leaves soften.
8. Add pepitas and half of the cotija cheese. Drizzle with chimichurri to taste. Toss to combine.
9. Divide kale salad between bowls. Top with sautéed bell pepper/onion and roasted chicken roast, sliced into 5-7 pieces. Drizzle with chipotle cream with lime to taste. Garnish with tomato and remaining cotija cheese.
Serves 2.
MACRO INFO:
640 Calories, 46g Fat, 14g Net Carbs, 41g Protein
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