Balances the Skeletal Body System
Ingredients: Servings 2
2-4 oz. skinless organic chicken breasts rinsed well, pat dry
½ of a fresh bunch of washed arugula leaves shredded, then
placed in a large bowl, 2 gherkins peeled, then chopped in quarters
½ red onion diced, 1 Italian plum tomato
Distilled apple cider vinegar 1 tablespoon
2 cloves fresh garlic diced
¼ cup chopped Italian parsley, and 1 tsp. dry mixed herbs
1 tsp. turmeric spice
Sea salt and black pepper sprinkled lightly
2” ginger root grated directly on top of salad
1 tbsp. virgin olive oil, ½ lime squeezed with pulp on salad
Directions:
Pre-heat oven to 375F for 10 minutes. Place rinsed chicken in a separate bowl. Add spices, parsley, herbs, onion, and garlic then mix well. Place chicken in non-stick baking pan and bake for ½ hour, basting periodically. In a separate small pot with tight fitting lid pour 1 cup of water and ½ cup of rinsed Quinoa, mix well and bring to a boil. Lower heat cover and simmer for 15 minutes or until water is absorbed and Quinoa is fluffy. Add virgin olive oil and ½ lime squeezed, with 2” grated ginger directly on your salad, add chopped gherkins & diced tomato in salad then sprinkle lightly sea salt and pepper, mix well and enjoy!
Daily Allowance Facts: Per Each Serving
Calories 375, Protein 40g, Carbs 32g, Fiber 12g, Fat 28g, Sodium 200mg
Wine Pairing: Pinot Gris
