Lemon Roast Chicken, Kale & Avocado
Most people could probably guess just by looking at this robust hearty meal that it’s nutritious and filling.
Chicken and avocados always make a great flavour and texture combination and the greens add bulk and round out the nutrient profile.
Lemon in the chicken is a great way to keep the chicken moist and create an easy lemon sauce. If you really like lemon, you can eat the cooked lemon skin with your chicken.
One serve provides 575 calories, 47 g protein, 36 g fat and 7 g of net carbs
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 1 whole chicken
- 1 whole lemon
- 200 g (7 oz) baby kale
- 1 head of broccoli, cut into florets and steamed
- 2 avocados, halved
- Sea salt
- Black pepper (omit for AIP)
- Pre-heat oven to 180°C/356°F (bake).
- Place the chicken in a roasting tray and put the lemon in the cavity. Sprinkle sea salt over the skin. Bake for 2 hours. The skin will be crispy and meat should be falling off the bone when you break up.
- Break up the chicken, take out the lemon and cut it in half, use tongs to squeeze the juice over the chicken and then cut the lemon in half again.
- Serve each plate with people’s choice of chicken meat, a quarter cooked lemon peel. Add a handful of kale, steamed broccoli and half an avocado.
- Sprinkle with black pepper (omit for AIP).
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