Roasted Veggie Salad with Fennel-Spiced Chicken Thighs

Name: Roasted Veggie Salad with Fennel-Spiced Chicken Thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 heaping teaspoon ground coriander; 1 heaping teaspoon fennel powder; 1 heaping teaspoon sweet paprika; 10 four-ounce chicken thighs, boneless and skinless; ½ teaspoon hot sauce, no sugar added; ½ teaspoon hot sauce, no sugar added; Juice of ½ lemon; 1 clove of garlic, finely grated; ¼ teaspoon salt and fresh pepper; ¼ teaspoon salt and fresh pepper; ¼ cup almond, chopped; ½ cup celery, chopped; ½ cup pickles (no sugar added), chopped; ½ cup pickles (no sugar added), chopped; ½ a large avocado; ¾ cup full-fat, sugar-free mayonnaise; ¾ cup full-fat, sugar-free mayonnaise; 1–2 tablespoons fresh parsley, chopped; Kosher salt and fresh pepper; Avocado oil; 10 four-ounce chicken thighs, boneless and skinless; 10 four-ounce chicken thighs, boneless and skinless; ¼ cup red onion, thinly sliced; 12 ounces broccoli florets; 1 large head of cauliflower; Kosher salt and fresh pepper

Preparation info

Makes:
5
meals paleo

Difficulty
Easy
Ready in
55 min

Appears in

Keto Meal Prep by FlavCity

By Bobby Parrish and Dessi Parrish

Published 2019

About

One of the tops requests I get is for cold lunch recipes that you guys can take to work and school. This lunch recipe is so tasty, your coworkers will be seriously jealous and there is a good chance your lunch may go missing from the office fridge.

Ingredients

For the chicken

1 heaping teaspoon ground coriander
1 heaping teaspoon fennel powder
1

Lunch
Dinner
Gluten-free

Method

Make the spice rub for the chicken by combining the fennel, paprika, and coriander in a small bowl and mixing well. Season both sides of the chicken with a generous pinch of salt and the spice rub. Drizzle 1 tablespoon of oil over the chicken and allow to sit at room temperature for 20–30 minutes.

Start on the veggies by preheating the oven