Chicken Caesar Bowl

This one is so good the cat was begging for it! And it’s Whole30 approved. The chicken needs to marinate for 24 hours. The rest comes together pretty quickly.

Chicken:

  • 1.5 lbs chicken breast
  • 1/4 c olive oil
  • Juice of one lemon
  • Salt and pepper
  • 2 cloves, minced
  • 1 tsp cumin
  • 1/2 tsp tumeric
  • 1 tsp paprika

Combine everything expect the chicken in an shallow bowl or zip lock bag – add chicken, put in the fridge and flip several times.

Cook on medium high heat on a BBQ for 5 min per side. Let rest 5 min and then slice thin.

Dressing

  • 1 eggs, room temperature
  • 1 ounce anchovies, ½ can or about 5 filets
  • 2 cloves garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1/2 tbsp apple cider vinegar
  • Juice of 1 lemon
  • 1 cup olive oil
  • 1 ounce anchovies, ½ can or about 5 file
  • 1 tsp Dijon
  • Dash of cider vinegar hot sauce like Lucky Dog Hot Sauce

Combine all but olive oil in a food processor, pulse until smooth. With the machine running add oil in a slow stream until thick. If too thick, add water a TBSP at a time.

Salad:

  • 1 head of romaine, chopped
  • 1/4 c olives, chopped
  • 1 c cherry tomatoes, chopped
  • 1 c Quinoa, cooked

Toss all salad ingredient except quinoa with a couple tbsp of dressing.

Divide quinoa, salad and chicken among plates.

Serves 6. (Or extras for lunch – dressing will have lots left for future salads).