Day 6 of Whole30 Days:: Citrus Chicken Master Recipe & Kale, Avocado & Pomegranate Salad

Are you hungry or just craving something?

Here's great suggestion on a Whole30 daily email. Food cravings are real and intense. A good way to see if you are actually hungry vs. just having a craving is to ask yourself, "Would I eat steamed fish with broccoli right now?" If the answer is yes, you are actually hungry. If not, stand strong, drink some water, get up and walk around. And try to let the craving pass.

Citrus Chicken Master Recipe from "It Starts With Food"
The idea of this Master Recipe is it's an easy recipe that allows you to add different ingredients at the "deglazing" portion. So I'm going to give you he Citrus option, because it looks yummy in the book. (Also works for fish and pork chops.)

Ingredients

• 2 lbs. boneless chicken breasts cut into strips 
• Salt & Pepper 
• Cooking fat 
• 2 cloves of minced or crushed garlic For sauce: 

• 1/3 cup of chicken broth 
• Citrus juice 
• 1/3 cup of lime, lemon or orange juice (or a mixture) 
• 1 tsp of lime, lemon or orange zest 
• 1/2 cup of fresh parsley, minced 
• 1 Tbsp ghee Directions:

Directions

• Salt & Pepper the chicken and cook in oil/fat in a pan on one side for 2-3 minutes, flip and do the same on the other side. 
• Remove chicken from pan and add garlic, cook for about 15 seconds. 
• Then deglaze the pan* with the broth, citrus juice an zest. 
• Return chicken to pan and simmer until sauce thickens, a minute or two. 
• Remove from heat and add parsley and butter. Voila! 

*To deglaze, add liquid to pan, scrape off all the brown bits at the bottom and get to a boil.


Kale, Pomegranate & Avocado Salad 

This refreshing winter salad comes from www.fastpaleo.com.  I would make this even faster, if you are interest, by purchasing pomegranate seeds if they are available to you.  

Ingredients

• 2 bunches lacinato kale
• 2 Tbsp. extra-virgin olive oil
• 3 Tbsp. fresh lemon juice
• 1 pomegranate
• 1/3 cup raw slivered almonds
• 1 large avocado, diced

Directions

• Rinse and dry kale. Remove tough spines. Place kale in a large bowl and chop with a pair of scissors. Massage with olive oil and lemon juice and set aside. 
• Slice pomegranate in half. Hold pomegranate half over a bowl seed-side down and whack the seeds out by pounding the skin with a wooden spatula. Pop out any remaining seeds with your fingers. Repeat with other half. 
• Combine kale and pomegranate seeds. Cover and let marinate in refrigerator for at least 30 minutes and up to a few hours. 
• Toast slivered almonds in a sauté pan over medium heat for 7 minutes or until lightly browned. 
• Add almonds and diced avocado to salad and serve.

Love,


Tracey