A Simple & Healthy Weeknight Dinner for Two

10/25/2013

I went through a vegetarian (and then vegan) stage. It started out as a health concern but I later learned that wheat and dairy were the foods causing my digestion issues, not meat. However, when I introduced meat back into my diet, it was pretty difficult because I had become more educated on the treatment and welfare of animals raised for consumption. As a result, I only bought meat from Whole Foods or local farmers, which helped me feel a bit better about eating meat.

I recently learned about NatureRaised Farms®, a brand that is committed to “Doing What’s Right, Right from the Start.”  NatureRaised Farms® brand chickens are never fed antibiotics ever and are fed a 100% vegetarian diet (no animal protein and no bakery by-products).  And, even more importantly to me, they bring in independent third-party agencies to certify the welfare of the animals. They partner with family-owned farm to supply their chicken, and all the chickens are raised cage-free. They also partner with multiple animal humane societies to ensure the ethical treatment of their animals. So when I can find this brand, I trust it and it makes me feel better about the food choices I make.

They sell both fresh and pre-cooked chicken products, like chicken nuggets and grilled chicken breast.

And my favorite chicken recipe of late? This one: Blackened Chicken over Kale Avocado Cilantro Salad. It’s super simple and healthy – and you can easily double or triple it if you’re meeting more than two! Enjoy!

Blackened Chicken 

  • 1.5 t paprika
  • 1 t freshly ground pepper
  • 1 t fine sea salt
  • 1 t dried thyme (I used powdered thyme this time, but I’ve also used the little sprigs too)
  • 1/8 t cayenne pepper
  • 1 t garlic salt
  • 1 t oregano (powdered or leaves)
  • 2 chicken breasts (boneless, skinless)

Combine all the spices and then coat the chicken breasts evenly with the spice mixture.

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Grill chicken 4-6 minutes each side, until internal temperature reaches 165*. Set aside (tented with foil) while you prepare the salad.

Kale Avocado Cilantro Salad

  • 4 cups kale, destemmed, washed, torn into bite-sized pieces
  • ½ avocado, diced
  • ¼ c cilantro, chopped
  • ¼ c cherry tomatoes, sliced in half
  • 2-4 T olive oil
  • Salt & pepper for seasoning

Combine the kale and cilantro in a bowl and drizzle with olive oil and salt & pepper. Massage with your hands until the kale is softened and reduced. Add the avocado and tomatoes and gently toss to combine.

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Slice your chicken and serve on top of the salad.

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Enjoy with a loved one! (Or keep it all to yourself, I won’t tell. ;) )

Thank you NatureRaised Foods and Technorati for being sponsors of this article. All opinions expressed here are my own.


3 comments // by Teri [a foodie stays fit]



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{ 3 comments… read them below or add one }

1 Livi 10/26/2013 at 5:02 pm

yum! do you think the recipe would work with fish as well?
Livi´s last blog post ..friday five {15}

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2 Teri [a foodie stays fit] 10/26/2013 at 5:12 pm

Yep! I’ve made it with salmon!

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3 Livi 10/26/2013 at 7:32 pm

awesome thanks! :)
Livi´s last blog post ..friday five {15}

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