Vancouver, April 3rd 2016
How you loving the long, light evenings? Pretty sweet right!! I recently finished a 12 day Wild Rose Cleanse– a dietary reset and I feel great! Even though I’m done with the cleanse, I’m sticking with the healthy meals and came up with this recipe I wanted to share: spicy paprika and zaatar chicken served with a refreshing spinach, avocado salad dressed with olive oil and lemon juice counter the heat of the chicken. It was pretty tasty 🙂 Enjoy!
- 1 chicken breast
- 1 tsp avocado oil
- 1 tsp smoked paprika
- ½ tsp powdered garlic
- ½ tsp powdered onion
- 1 tsp zaatar
- Pinch of salt
- A couple of handfuls of baby spinach
- Half a small ripe avocado
- Small handful toasted walnuts (optional)
- A few blueberries
- 1 tsp olive oil
- Juice of ¼ lemon
Seems like a long list of ingredients- but this is a quick recipe. Using paper towel, make sure your chicken breast is bone dry. Heat a non-stick small frying pan on high. Put the chicken on, do not use oil or butter- just the chicken in the hot pan. Let cook about 2 mins, turn over and cook on other side for about 2 mins. Keep on high heat and pour in about ¼ cup of water and let boil away. Once the water is gone, turn the chicken back on the other side and add another ¼ cup of water. Once gone, take chicken off the heat.
In a small bowl, mix the paprika, powdered garlic and onion, as well as the zaatar, salt and pepper.
Cover the cooked chicken with the avocado oil and pat on the spice mixture. Turn on the grill on high. Place under the grill- 4 mins per side.
While the chicken is browning- place your spinach, avocado, walnuts (if using) and blueberries in a bowl, drizzle the olive oil and lemon juice, mix well so all is well coated. Place on your plate.
Slice the chicken and serve hot with the salad. Bon appetit!