sauteed chicken and kale salad

Oh hey there perfect protein and glorious greens! This is the perfect reset meal for anyone, like me that has over indulged a little too much this holiday season. Plus, have I mentioned that the dressing is made with gut nourishing ingredients, such as lemon, tahini and various herbs that are cleansing for your liver? Yes, your liver may want an added boost of detoxification.

Yes, I will delve into detoxifying the liver in my New Year 5 DAY GUTLOVE RESET PROGRAM (all new gutloving recipes, tips and tools for healing your gut after the holidays) but here is a little sneak peak about how our amazing bodies detox: 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, saunas or steams, sweating, drinking enough water, etc. Want to find out how we can support our body through its natural process? Look no further because registration will start after the New Year. Here is a tip… anyone or any product that claims a miracle detox.. BEWARE!!

Now here are some NL nutrition facts about the ingredients in this dish.

  • Kale has 2.6 grams of fiber in one cup. We need between 25-50 grams of fiber to keep everything running smoothly and a majority of women only take in 9-11 grams a day!! Let me tell you there are so many constipated women out there!
  • Chicken has 43 grams of protein in 3 ounces!! Do you get those nasty sugar cravings? Well then you are not eating enough protein. There is really nothing more important than clean protein for our bodies to function properly, develop, and grow. Many clients make the mistake of deprivation and reducing protein in their diet – but this is not a gutloving way to heal your body!
  • Cilantro is rich in vitamin K and vitamin A but it is also a natural detoxifier.Dr. Axe states, “Arsenic, cadmium, aluminum, lead, and mercury can become resident in our tissues leading to heart disease, hormonal imbalances, neurological conditions, infertility, and so much more. Cilantro, also known scientifically as “Coriandrum sativum”, has been shown to bind these toxic metals together, loosening them from tissue, and facilitating their elimination from the body.”
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,… Click To Tweet

Did I loose you yet? So you can clearly see that whole food has the power to heal. Forget all the gimmicks and just keep it simple with gut nourishing whole foods.

Okay, let me know how you make out with your meal! Enjoy!



Sauteed Chicken and Kale Salad with Tahini Herb Dressing
Recipe Type: Dinner
Author: Melissa Akopiantz
A GUTLOVING recipe with sauteed protein and kale that your whole family will love. Packed with fiber, healthy fats and nourishment.
  • Chicken
  • 1 lb. Chicken Breasts
  • 1.5 Tbsp. Olive Oil
  • 4 cloves Garlic, smashed
  • ½ Lemon, sliced
  • Salt and Pepper
  • Sauce
  • 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
  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.
  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.
  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.
  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!

Hopefully, you enjoyed it as much as my family and I.

Sending love and light,