- 1 medium chicken breast
- 6 leafs of rainbow chard, stems and center ribs removed, leaves cut into 1-inch wide strips
- 6 cloves of garlic, peeled and minced
- ½ medium onion, diced
- 1 small pink apple, chopped
- 1 medium carrot, peeled into thin strips
- 1 tsp. cinnamon
- 1 tsp. salt
- 1 tsp. pepper
- 1 tbsp. balsamic vinaigrette
- 2 tbsp. olive oil
- 2 tbsp. unsalted butter
Coat the chicken breast in balsamic vinaigrette, a dash of olive oil, salt and pepper. Bake in the oven for 25 minutes at 400F. Remove from oven and allow to cool. Slice into thin strips.
In a small bowl, combine the carrot strips and chopped apple. Toss and coat with cinnamon.
In a large skillet, heat oil and butter over medium heat until foam subsides. Then cook onion and garlic with ½ teaspoon salt and ½ teaspoon pepper. Stir occasionally and cook until onion begin to soften. Add in chard stems and ribs, with ½ teaspoon more of salt and ¼ teaspoon more of pepper, and cook covered (important!) for about 10 minutes, until stems are just tender. Add in the leaves, and continue to cook, covered. Stir occasionally, and remove the leaves once they are tender (about 4-6 minutes). Transfer the chard stems and leaves to your serving dish. Add the sliced chicken, apple, and carrot to your skillet. Quickly sauté over medium heat, using the leftover garlic, butter, and oil, until the chicken just begins to brown on the edges. Add to the warm chard and enjoy!
For the Dressing:
- 2 medium-large ripe avocados, flesh and pit removed
- 1 lime, juiced
- 1.5 tbsp. olive oil
- 2 dashes of balsamic vinaigrette
- ½ cup water
- ¼ tsp. cumin
- ½ tsp. paprika
- Pinch of chili powder
- Salt and Pepper to taste *Usually about 1 tbsp. of each for me
- Chopped cilantro to garnish
For the omelet and salad:
- 3 eggs
- 1-2 handfuls mixed greens, chopped
- ½ medium cucumber, sliced
- ½ tbsp. butter
Toss avocados, lime juice, olive oil, spices, balsamic, and water into a blender. Blend until the mixture reaches a smooth, creamy consistency. You can add some more water if needed to thin things out a bit, and adjust salt and pepper ratios as needed. Be wary of adding too much salt, however, as this can result in a bitter taste. This will be your creamy avocado dressing, which can be stored in an airtight container in the fridge and used for a few days. Garnish with some fresh cilantro on top when serving.
Coat a small frying pan with the butter and turn on low-medium heat. In a bowl, whisk the 3 eggs. Add a little salt and pepper if desired. Pour egg mixture into frying pan. Let cook until eggs begin to firm. When the top surface of the eggs appears thick and no more visible liquid remains, gently fold the omelet in half. Give the folded omelet a quick flip onto a plate.
Add 1-2 handfuls of mixed greens and sliced cucumber to the other half of the plate. Finish things off with a side of the creamy avocado dressing, and enjoy!
- 1 medium chicken breast
- 1 small head Chinese cabbage, chopped
- 1 large carrot, shredded or peeled into thin strips
- 1 tbsp. lime juice
- 2 tbsp. sesame oil
- 1 tsp. mustard
- 1 tsp. honey
- Salt and pepper to taste
Boil the chicken breast in water for about 15 minutes. Use two forks to shred the meat. Add some lime juice, salt, and pepper to the chicken. In a salad bowl, combine the cabbage, carrot, and chicken. In a separate bowl, combine sesame oil, mustard, and honey for the dressing. Dress the salad, add a bit of fresh black pepper, and enjoy!