This recipe is a great way to practice your knife skills on a whole chicken. Purchasing the chicken whole is a much more cost-effective way to get some high quality poultry and you get to decide if you want to keep the nutrients from the skin on the breast.
✔️2 skin-on chicken breasts
✔️2 tbsp plain or salted pili nuts (ground in a food processor)
✔️1 tbsp garlic/dried oregano seasoning (or any poultry blend with fine sea salt will do.)
✔️Sprig of fresh oregano
✔️Lemon juice of half a lemon
✔️Large handful of brussel sprouts, halved.
✔️Dozen green olives
✔️Bag of mixed greens
✔️1 tbsp extra virgin olive oil (EVOO)
✔️Paleo approved Greek dressing
✔️Chia seeds (optional)
✔️Extra pili hunters pili nuts for topping
✅Preheat the oven to 400 degrees F
✅Combine ground pili nuts with your spice blend, reserving the fresh oregano, and coast the chicken breasts.
✅In a medium sized Pyrex trey, evenly spread the green olives and oregano. (hand tear the oregano and toss it about.)
✅Place the chicken on top of the olives and the brussel sprouts on top of the chicken or wherever it fits on the tray.
✅Squeeze the lemon juice over the top and evenly spread the EVOO over the sprouts.
✅Place in the over for 25-30 minutes. Check doneness after 25.
✅If you're using asparagus, blanch in salty water until crunchy, about 2-3 minutes. Immediately immerse in cold water.
✅Toss your salad greens in your favorite Greek dressing (preferably avacado or EVOO based. Beware canola and vegetable oils!)
✅Once the chicken is done, slice and top your salad. Add the olives, sprouts and asparagus to the rim of the bowl and top with desired seeds and nuts. Add a hit of lemon zest on the chicken if you're feeling extra fancy.