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.


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)



  1. Preheat the oven to 190 degrees
  2. Marinate the chicken legs in olive oil and spices, place in a baking tray
  3. Wash the beetroot cut in wedges, place in a baking tray
  4. Peal the onions and cut half, place in a baking tray
  5. Place the baking tray in a oven and bake approx 30 min (depending on the oven)
  6. Prepare the dressing by combining tahini with olive oil, soy sauce a pinch of black pepper
  7. When the chicken is baked take it out of the oven and let it rest for a few min
  8. 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)
  9. Place the chicken and veggies on the plate and decorate with the dressing
  10. Enjoy!

Recipe by Ola Mazurkiewicz NT mNTOI


Speciality and clinic

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