Chicken legs with beetroot, onions, kale and tahini dressing its a perfect dinner idea using nutritious veggies instead of starchy carbohydrates. Gluten free, wheat free, dairy free and paleo.
Ingredients:
2 portions
- 2 Chicken Legs, organic/free range
- 2 Beetroot, organic
- 2 Onions, organic
- 1 Kale, organic
- 4-5 Tbs Tahini Light (or dark)
- 1-2 tsp Soy sauce, organic, gluten free
- 2 tsp Spices (dried chilli, dried herbs, himalayan salt, black pepper)
- 4 Tbs Olive oil (2 Tbs for the chicken marinate and 2 Tbs for the dressing)
Preparation:
- Preheat the oven to 190 degrees
- Marinate the chicken legs in olive oil and spices, place in a baking tray
- Wash the beetroot cut in wedges, place in a baking tray
- Peal the onions and cut half, place in a baking tray
- Place the baking tray in a oven and bake approx 30 min (depending on the oven)
- Prepare the dressing by combining tahini with olive oil, soy sauce a pinch of black pepper
- When the chicken is baked take it out of the oven and let it rest for a few min
- Meanwhile place the kale in a baking tray beside the veggies and leave it in a switched off but still hot oven for 2-3 min (only to soften it a little)
- Place the chicken and veggies on the plate and decorate with the dressing
- Enjoy!
Recipe by Ola Mazurkiewicz NT mNTOI