Written by Hayley in Gluten Free

It’s happened – I am on the kale band wagon! I steamed the kale, however I think this dish would taste great with kale crisps (drizzle some olive oil over it, a bit of black pepper and bang in the oven for 20 minutes)  A really yummy, easy and healthy dish.

Ingredients

Serves 2

4 boneless chicken thighs
1 tsp harissa paste
Half a squeezed lemon
40g feta cheese
100g kale
1 avocado

1. Pre-heat the over to 180°C. On a baking tray lay out the chicken thighs, coat with the harissa paste and drizzle over the lemon juice.

2. Place in the oven for 30 minutes. In the meantime slice up the avocado.

3. After the 30 minutes is up, remove the tray from the oven and crumble the feta cheese over the chicken. Place back in the oven and cook for a further 10 minutes. During this time, boil some water and steam the kale for 8 minutes.

4. Place the kale on a plate, throw on the avocado and then top with the chicken thighs and feta.

chicken-large

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