Lunch, Dinner, Gluten-Free, Paleo, Keto
5-8 oz. of Pasture Raised Organic Grilled Chicken Breast or Thighs
5 oz. of Organic Baby Kale
2 Tablespoons of Raw Organic Cheese or Miyoko’s Vegan Cheese
1/4 Cup of Pine Nuts or Walnuts
1 Organic Peeled Cucumber
Grill chicken on an outdoor barbeque or a searing grill on low heat for 8-10 minutes on each side or until desired.
Once chicken is cooked chop it into smaller pieces.
Chop 2 tablespoons of raw organic cheese or Miyoko’s vegan cheese into small cubes.
Peel and slice 1 organic cucumber.
Mix all ingredients together in a medium bowl and enjoy with the Garlic Lemon Vinaigrette Salad Dressing!
Garlic Lemon Vinaigrette
1-2 Cloves of Garlic
3 oz. of Organic Olive Oil
1 Organic Lemon
1 Tablespoon of Raw Unfiltered Honey
1-2 Tablespoons of Apple Cider Vinegar