Italian Flag Chicken (Whole 30 & Paleo)

 

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It’s Mother’s Day Weekend, and I know you might be looking for a little something special to make mom. But what if you are not exactly kitchen-abled? This is THE easiest meal, with different flavors that come to life in this dish. Feel free to make some gluten free pasta or just serve with extra kale/tomatoes/cauli.

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What you’ll need:

  • Small bunch of chopped kale
  • 1 can of whole tomatoes
  • Fresh basil
  • 1 yellow onion
  • Garlic powder
  • Small head of cauliflower
  • Himalayan Pink Salt
  • Oregano
  • Skinless, boneless chicken breasts (Don’t get thin sliced)
  • Mozzarella cheese (optional)

Preheat oven to 375.

First, chop up an onion, place in covered pot with olive oil. Put a pinch of salt on top of onions. Let simmer on stovetop.

On your cutting board, evenly slice chicken in a way that it could be folded back and forth. Line chicken vertically with one line of cauliflower, kale, and tomatoes. Cover chicken back with the one side. Season top of chicken with fresh basil, pink salt, garlic powder, & oregano. Place chickens right on top of onion. Option to cover rest of chicken with leftover kale, tomato, and cauliflower.

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Let bake for 30-40 minutes, check halfway to make sure chicken is brown. Sprinkle some mozz on top before serving if you are able to tolerate dairy, or have vegan mozz!

 

This is seriously the easiest and most simple meal! Celebrate mom or yourself this weekend with this hearty and yummy dish.

 

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Live out your rainbow! 

 

 

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