Spring detox recipe number 3 is here!
Any Greek food lovers out there?? This bowl is made with lemon + garlic marinated chicken, roasted zucchini, black olives, fresh tomatoes, crisp kale, goat feta cheese and an amazing dairy free creamy lemon dill dressing. This meal is so wholesome, so nourishing and SO flavourful.
Heres what you will need:
- chicken thighs
- zucchini
- kale
- lemons
- fresh dill
- tomatoes
- black olives
- feta cheese (I used goat feta)
- olive oil
- coconut milk
- fresh + powdered garlic
- apple cider vinegar
- cashews
- sea salt + pepper
Heres what to do step by step:
Step 1: Start by soaking the cashews for the lemon dill cream sauce in room temperature water and set aside. You want to soak the cashews for at least an hour before making the sauce, this will make the dressing super creamy and velvety smooth. Now you want to get the chicken thighs marinating. Gather the ingredients for the marinade and coat the chicken completely, then place back into the fridge for 1-2 hours to marinade (the longer the chicken marinades, the more flavour it will have).
Step 2: Once the cashews have soaked for at least an hour. Drain the cashews and rinse thoroughly then transfer into a blender. Add all of the remaining ingredients for the lemon dill sauce into the blender. For the coconut cream you want to remove the top part of canned coconut milk that has solidified. Pulse until the dressing is smooth and creamy.
Step 3: Start chopping the ingredients for the nourish bowl. Wash and chop up the kale + tomatoes. Grab your favourite type of olives to have ready. Wash the zucchini and slice into medium sized wedges then coat in olive oil and salt + pepper. I cooked the zucchini and the chicken on the bbq (chicken about 20 minutes, zucchini about 10 minutes). You can definitely do both of these in the oven as well. If you are cooking them in the oven, roast the chicken at 400 degrees for 20-25 minutes or until the juice is running clear (depending how big the chicken thighs are). Roast the zucchini at 400 for 15 minutes or until desired tenderness.
Step 4: Once the chicken and zucchini have cooked. Assemble your nourish bowl, starting with kale on the bottom. You can chop up the chicken and tomatoes prior to serving or keep them whole and cut as you go. Serve with more fresh dill and lemon wedges.
Greek Chicken Nourish Bowls | Paleo
Ingredients
- CREAMY LEMON DILL DRESSING:
- 1/2 cup soaked cashews
- 1/2 cup coconut cream
- 1/4 cup water
- juice of 1 lemon
- 1/2 cup fresh dill
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1/2 tsp sea salt
- -
- LEMON GARLIC CHICKEN MARINADE:
- 6-8 boneless + skinless chicken thighs
- juice of 1 lemon
- 3 cloves of garlic minced
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp pepper
- -
- ZUCCHINI:
- 3 medium sized zucchinis
- 2 tbsp olive oil
- pinch of sea salt + black pepper
- -
- NOURISH BOWL:
- 8 cups kale
- 2 cups fresh tomatoes
- 2/3 cup feta cheese
- 1/2 cup black olives
Directions
- Step 1 Start by soaking the cashews in room temperature water for at least 1 hour prior to making the salad dressing. After 1 hour, drain and thoroughly rinse the cashews. Transfer to a blender. Add the remaining ingredients for the lemon dill dressing to the blender, then pulse on high until it is smooth and creamy. Set the dressing aside.
- Step 2 Gather the ingredients to marinate the chicken. Mince the garlic first, then add the remaining ingredients and pour over the chicken. Let the chicken marinade in the fridge for 1-2 hours before cooking.
- Step 3 Start washing and chopping the vegetables for the nourish bowls (kale + tomatoes). Cut the zucchini into medium sized wedges and coat with olive oil and salt + pepper.
- Step 4 Cook the chicken in the oven at 400 for 20-25 minutes or until the juices run clear OR on the bbq for about 20 minutes. Cook the zucchini in the oven at 400 for 15 minutes OR on the bbq for 10 minutes.
- Step 5 Assemble the nourish bowls (makes 4-5 servings) starting with the kale on the bottom. ENJOY!
