Ingredients 4 boneless skinless chicken fillets, about 5 oz each 1 Tbsp avocado oil, or olive oil 8 packed cups mixed lettuce leaves 1 cup cooked fresh or thawed frozen organic corn kernels 1.5 cups halved cherry tomatoes 1/3 cup chopped pecans 4 hard-boiled eggs, peeled and chopped 1 ripe avocado, diced Sweet Onion Dressing: 2 fresh garlic cloves, pressed 1 small sweet onion, chopped 4 Tbsps extra virgin olive oil, divided 1/4 cup apple cider vinegar 1/2 a fresh lemon, juiced sea salt and freshly ground pepper Instructions Heat a grill pan or an outside grill on medium-high heat. Rub chicken with sea salt, pepper and a bit of oil, then add it to the grill. Cook for about 5 minutes per side, or until cooked through and no longer pink in the inside. Set aside on a chopping board, cover and rest for a couple of minutes, then slice thin. Heat 1 Tbsp oil in a skillet over medium-high heat; saute garlic and onions for 6 minutes, or until soft and golden brown. Place caramelized garlic &am
INGREDIENTS
- 1 Tbs cooking oil.
- 1 lb of meat, cut into small, bite-sized pieces (chicken, beef or lamb)
- 1 onion, finely diced
- 1 cup celery, finely chopped
- 3 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground ginger or 2 tbs fresh ginger
- 1 Tbs turmeric
- 1 cinnamon stick
- 1 tsp cumin
- 1 1/2 tsp paprika
- 4 cups of broth of your choice
- 1/2 cup cilantro, chopped plus a little more for garnish
- 1/2 cup flat leaf parsley, chopped plus a little more for garnish.
- 3/4 cup of lentils, soaked in 2 cups of water for 1 hour
- 15 oz can of chickpeas, undrained
- 28 oz can of peeled tomatoes, chopped (may substitute diced tomatoes and 3 Tbs tomato paste)
- 2 large eggs, beaten
- lemon wedges
INSTRUCTIONS
- In a large dutch oven or soup pot, heat oil over medium-high heat and sear meat for 2-5 minutes until browned. Set aside in a medium bowl.
- Reduce heat to medium and add onion and celery until soft and translucent, about 5-10 minutes, stirring frequently. Scrape any bits from the bottom of the pan.
- Add garlic and spices (next 7 ingredients through paprika), stirring constantly for one minute.
- Add broth.
- Add next 4 ingredients and add the meat back into the pot, cook to a low simmer, adjust heat as necessary, for 1 hour.
- Add the canned, peeled tomatoes with the juice, stir.
- Simmer 30 minutes more.
- While stirring the soup, add the beaten egg slowly to create silky, small ribbons.
- Take out the cinnamon stick.
- Garnish and serve.
NOTES
- This is a very adaptable soup, feel free to add more spice, or protein or even less of it.
- This soup can easily be vegetarian or vegan by substituting Fava beans for the meat and omitting the eggs for a vegan version.
- Add more broth as necessary.
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