Calories per serve: 375
4 chicken breasts
2 tbsp. chilli powder
1 tsp. paprika
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. crushed red pepper flakes
1/4 cup chicken stock
Sea salt and freshly ground black pepper Tomato spinach salad:
200 g. cherry tomatoes, halved
200 g. baby spinach leaves
1/4 cup pomegranate seeds
1/2 red onion, thinly sliced
1/4 cup extra-virgin olive oil
2 tbsp. balsamic vinegar
1 tbsp. fresh lemon juice
1 garlic clove, minced
Sea salt and freshly ground black pepper
Preheat oven to 220 C.
In a bowl, combine the chilli powder, paprika, garlic powder, onion powder, dried oregano, dried thyme and red pepper flakes, then season to taste.
Rub the chicken with the chilli powder mixture and place on a baking dish.
Pour in the chicken stock at the bottom of the baking dish and place in the oven.
Bake in the preheated oven for 20 minutes, or until cooked through.
In a bowl, combine the olive oil, balsamic vinegar, lemon juice, garlic, and season to taste.
Add the tomatoes, spinach, pomegranate and onion in a salad bowl.
Drizzle the vinaigrette over the salad and toss everything gently.
Serve the chicken, sliced, with the tomato-spinach salad.
Recipe credit: Paleo Leap