SERVINGS: 3 PREPPING TIME: 10 min COOKING TIME: 25 min
1 bunch of kale
2 chicken breasts
3 medium shallots
1/3 cup grated parmesan
2 tbsp tahini
1 garlic clove
1 tbsp Worcestershire sauce
2 tbsp hemp hearts
1 tsp butter
Preheat oven to 400°F.
Peel and quarter the shallots. Remove the kale leaves from the stems, chop roughly and discard the stems. Peel and quarter each side of the avocado. Slice half of the lemon. Set everything aside.
Place the chicken into a bowl. Add about 1 tbsp of dried basil and 1 tbsp of dried oregano. S&P to taste & splash generously with olive oil. Using tongs, mix well, until coated in spices all around. Over medium high, heat a splash of olive oil in an oven proof pan. Add chicken and sear until golden brown, about 2 min on each side (don't worry if the chicken is not fully cooked through). Add quartered shallots to the pan, placing them around the chicken breasts. Top the chicken with sliced lemon. Transfer to the preheated oven and roast, until cooked through, about 20 min. Once done, remove from the oven and set aside to rest for 5-10 min. Slice.
While the chicken roasts, prep the dressing by combining tahini, juice of remaining lemon, 1 grated garlic clove & Worcestershire sauce into a bowl. Salt to taste. Mix well (thin with ice cold water to achieve desired consistency - the dressing should be runny, but thick enough to coat the back of the spoon). Set aside.
Place chopped kale into a bowl. Splash with olive oil and massage, using your hands, until bright green and reduced in size by about a half.
Over medium high, melt the butter in a small pan. When it starts to brown, add hemp hearts. Sauté, stirring often, until the butter absorbs and hemp hearts are golden brown, 1-2 min (keep a close eye, the hearts may burn quickly).
Add massaged kale to a plate. Top with avocado, sliced chicken, roasted shallots and buttered hemp hearts. Drizzle with dressing and enjoy!