About the Recipe
Ingredients
5 chicken fillets or thighs (about 1 1/2 lbs of meat) Marinade
1⁄4 cup extra-virgin olive oil
2 tsp dried oregano
6 cloves garlic
3⁄4 tsp garlic salt (or Himalayan pink salt)
Juice of 1⁄2 lime
Juice of 1⁄2 lemon
Roasted Root Vegetables
1 1⁄2 lbs of root vegetables of your choice -
beets, sweet potatoes, parsnips, or carrots
1 Tbsp extra virgin olive oil
Garlic salt (or Himalayan pink salt) to taste
Cauliflower Rice
1 head cauliflower
1⁄2 red onion
1⁄4 cup chopped fresh cilantro
1 Tbsp coconut oil
1 tsp turmeric
Zest of 1⁄2 lemon
Garlic salt (or Himalayan pink salt) to taste
Preparation
1.Preheat the oven to 360°F
2.Peel and dice the root vegetables, and mix in a bowl with a
tablespoon of extra virgin olive oil and garlic salt to taste.
Place in a roasting pan and then roast in the oven for 30
minutes.
3. In a large bowl, mix together the marinade ingredients.
Place the chicken in the bowl and stir to coat.
4.Spread the coated chicken fillets (or thighs) out on a large
ovenproof dish (or baking tray). Roast in the oven for 20
-25 minutes or until the chicken is cooked through.
5. In the meantime, remove all greens from the cauliflower and
chop into small pieces. Then, either grate the cauliflower
(which can take longer) or use a food processor to ‘grate’
into cauliflower rice. Once ready, dry off with paper towels.
6. Saute half a red onion with the cilantro stalks in a large
skillet with a tablespoon of coconut oil. After 3 minutes add
the cauliflower rice, turmeric, and lemon zest, and saute for
a further 5 minutes. Flavor with garlic salt or Himalayan
pink salt.
Distribute the prepared meals into your storage containers in an orderly fashion, beginning with the cauliflower rice, followed by the roasted vegetables, and finally crowning it with the herby chicken.