06/13/2021
ingredients
2 medium boneless skinless chicken breasts – about 1 pound
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons avocado oil, ghee, or coconut oil – for cooking
For the dairy free h**p heart parmesan
1/3 cup h**p seeds
2 tablespoons nutritional yeast
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
INSTRUCTIONS
In a small bowl mix together all the ingredients for the h**p heart parmesan and set aside.
Prepare the Whole30 Caesar salad dressing. If using a store bought variety, skip this step.
Add cut kale to a large bowl and drizzle with 2 teaspoons olive oil and 1/4 teaspoon sea salt. Using your hands, massage kale until shiny and tender – about 30 seconds to a minute. Add thinly sliced red onion and set aside (move to the refrigerator to keep it chilled if desired.)
Season chicken breasts evenly with garlic powder, sea salt, and black pepper.
Heat avocado oil in a large cast iron or non stick skillet over medium heat. Once hot and oil is glistening, add chicken breasts and cook, undisturbed, for 6-7 minutes, until golden brown and they easily lift from the pan. Flip, and cook another 5-6 minutes, until cooked through.
Transfer chicken to a cutting board to rest while you toss the salad.
Drizzle kale and red onions with about 1/3 cup of the caesar dressing and toss to combine. Add more dressing if desired.
