Gluten Free Dairy Free Keto Paleo Low Carb Whole 30 Hormone Balancing
Throw dinner together in mere minutes! You can roast the veggies and have a weeknight dinner or keep them fresh and have lunch in a jiffy!
2 Red and yellow sweet peppers, sliced
1/2 cup Cherry tomatoes, halved
1 Avocado, chopped
1/2 Onion, sliced
6 Collard green leaves OR escarole lettuce leaves
Leafy greens, optional
Feta cheese, optional
1. Roast whole chicken till cooked OR place breast or thighs in skillet with 1 Tbsp avocado oil and cook over medium heat. Season with salt and pepper.
2. Once chicken is fully cooked, shred apart.
3. If roasting vegetables, toss with 1 Tbsp of avocado oil and sprinkle with salt then place in 425 F oven and roast for 15 min or until softened. I recommend considering adding other roasted vegetables as a side for dinner.
4. Wash leaves and assemble wraps. If using leafy greens to boost greens intake, add a small amount as the base. Then add shredded chicken, vegetables and avocado. Sprinkle on hemp seeds and feta cheese if desired. Drizzle with ranch dressing, then "wrap it up" and enjoy.
Always choose organic ingredients whenever possible.
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