Chicken Thigh Fruit & Veggie Salad

Chicken thigh salad: Arugula, tofu, beets, chickpeas, tomato, red onion raspberry, blueberry. With homemade sauce 

This bowl has a lot going on, but it’s still light while being satiating.

Chicken. Buy a pack of organic free range chicken thighs (pasture raised is best if you can get it). Preheat the oven to 425. Put the chicken thighs into a Pyrex. Coat them lightly in enough olive oil so they don’t stick to the dish. Add a pinch of salt to each one (each side), black pepper, onion powder, garlic powder and a touch of cayenne pepper. Add a little water to the dish. Leave them right side up. Cook at 425 for 20 minutes. 

Beets. Buy 3-4 loose organic beets. Remove the skin. Cut them into quarters (1/8s if they’re large). Place in a pot, add water so covered by 1-2 inches of water. Add two pinches of salt. 1 tbsp of red wine vinegar. Bring to a boil then reduce to a simmer for 60 minutes. 

Chickpeas. Preheat the oven to 350. Drain and rinse one can of organic garbanzo beans. In a bowl mix beans, 1 tbsp olive oil, 2 pinches of sea salt, generous amounts of black pepper, 2 - 3 pinches of cayenne pepper, and lemon juice from 1/2 a lemon if you have it. Line a tray with aluminum foil. Spread beans evenly, not on top of each other. Roast for 13-15 minutes (longer if you’d like a crunchier chickpea). 

Homemade Sauces. 1 tbsp Primal Buffalo sauce, 1 tbsp olive oil, 1/2 tbsp red wine vinegar, 1/2 tbsp fig balsamic vinegar, 2 pinches of sea salt.

Assemble. Add a handful of arugula, a handful of blueberries, a handful of raspberries, 1 small sliced tomato, 1 slice of tofu chopped into bite size pieces, and 1 slice of red onion chopped. Add 1 chicken thigh chopped into bite size pieces, 1 handful of beets, 1 handful of chickpeas. Drizzle homemade sauce over the top.

Buon Appetito!!