Sauteed Chicken and Kale Salad with Tahini Herb Dressing

Hello, perfect protein and verdant greens! Presenting the ultimate reset meal, ideal for those of us, like myself, who may have indulged a bit too generously during the holiday season. And let’s not forget to mention the dressing, crafted with gutloving ingredients such as lemon, tahini, and an assortment of herbs known for their liver-cleansing properties. Your liver might just appreciate that extra boost of detoxification.

Here’s a sneak peek into the incredible detoxification journey our bodies embark on daily: Our liver, kidneys, lungs, lymphatic and glymphatic system, and various cells work tirelessly to detoxify. All we need to do is lend our support by managing stress, ensuring adequate sleep, maintaining regular bowel movements, incorporating practices like dry brushing, saunas or steams, engaging in physical activities that induce sweating, and, of course, staying well-hydrated.

Nourishing Tips: A single cup of kale packs a punch with 2.6 grams of fiber. To maintain optimal functionality, our bodies require a daily fiber intake ranging from 25 to 50 grams. Shockingly, many women only consume a mere 9 to 11 grams, contributing to a widespread issue of constipation.

For those battling sugar cravings, consider this: 3 ounces of chicken boast an impressive 43 grams of protein. Insufficient protein intake is often a culprit behind those persistent cravings. Clean protein is paramount for proper bodily function, growth, and development. It’s crucial not to fall into the trap of deprivation and skimp on protein—a gut-loving approach is key to healing the body!

Now, let’s talk cilantro. Beyond being rich in vitamin K and vitamin A, cilantro is a natural detoxifier. According to Dr. Axe, toxic metals like arsenic, cadmium, aluminum, lead, and mercury can accumulate in our tissues, contributing to various health issues. Scientifically known as “Coriandrum sativum,” cilantro has demonstrated its ability to bind these toxic metals together, facilitating their removal from the body. It’s a powerful ally in promoting overall well-being.

Our body not only detoxes every day through our liver, but also our kidneys, lungs, lymphatic system, and other cells. All we need to do is support this process through managing stress, getting enough sleep, regular bowel movements, dry brushing,… Share on X

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The evidence is clear: whole foods wield the power to heal. Say goodbye to gimmicks and embrace simplicity with gutloving whole foods.





  • 1 lb. Chicken Breasts
  • 1.5 Tbsp. Olive Oil
  • 4 cloves Garlic, smashed
  • ½ Lemon, sliced
  • Salt and Pepper
  • 2 Tbsp. Lemon Juice
  • 2 Tbsp. Tahini
  • ¼ Avocado
  • 2 Tbsp. Water
  • 1 Tbsp. Olive Oil
  • ⅓ cup Fresh Parsley
  • 2 Tbsp. Cilantro
  • 2 Tbsp. Dill
  • 1 clove Garlic
  • ⅛+ tsp. Salt
  • ⅛+ tsp. Black Pepper
  • KALE
  • 1 head Kale, thinly chopped
  • 3 cloves Garlic, thinly sliced
  • 1 Tbsp. Olive Oil
  • Salt and Pepper
  • 1 tsp. Lemon Juice


  • Step 1

    Preheat the oven to 350 degrees Fahrenheit. Place the chicken breasts between two pieces of parchment and use a mallet to flatten the chicken so they are of uniform thickness.

  • Step 2

    Season the chicken with salt and pepper on both sides. Heat the olive oil in a pan over medium high heat. Add the garlic and then place the chicken breasts in the pan. Sear the chicken for 2 minutes on one side. Flip the chicken over and add the lemon slices to the pan. If the garlic begins to brown, you can remove them from the pan, or add a tablespoon or two of water or broth to the pan. Allow to sear for 2 minutes on the other side, then transfer the pan to the oven.

  • Step 3

    While the chicken is cooking, prepare the sauce. Add all of the ingredients to a blender and blend until smooth. If you want a thinner sauce, add a little additional water. Season with salt and pepper to taste.

  • Step 4

    Allow the chicken to bake in the oven for 15-20 minutes, or until it reaches an internal temperature of 165 degrees. Place the chicken aside on a plate to rest. Place the pan back on the stove top. Heat the remaining olive oil and garlic over medium heat. Once fragrant, add the kale to the pan and saute in the olive oil. Add the lemon juice and a sprinkle of salt and saute for 2-3 minutes, or until the kale is wilted and tender. Season with pepper and additional salt. Plate kale and chicken and top the chicken with the avocado sauce. Enjoy!

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