Sneak in your greens with spicy ranch goodness! In the US, ranch dressing is a bit of an obsession, but the storebought brands are filled with hydrogenated vegetable oils, sugar, and chemicals. This is why it's fantastic to whip up your own using yoghurt as a base. This meal has a few components and requires making a batch of Squash & Buckwheat Bread in advance, but it's well worth it. The spinach and broccoli sprouts are massively supportive of detoxification, methylation, and cancer prevention. And don't forget the power of spice! It's anti-inflammatory and filled with antioxidants to help you combat stress and aging.
Make the croutons: follow the recipe link above for the Squash & Buckwheat Bread. Let the bread cool, then cut one 1/2-inch slice and cut that again into 1/2-inch squares.
Make the fajita spice rub: combine 1 tsp ground cumin, 1 tsp sea salt, 1/2 tsp cayenne pepper, 1/2 tsp ground cumin, 1/2 tsp garlic granules, 1/2 tsp paprika, and 1/4 tsp dried oregano.
Make the ranch dressing: follow the recipe here
Make the chicken: pre-heat the oven to 175 degrees Celsius. Place a chicken breast into a glass baking dish and pat 1/2 tsp fajita spice rub into the top of the breast. Place into the oven and bake for 15-30 minutes until cooked through (15-20 minutes for one breast, 30 minutes for four breasts). Let cool for a couple of minutes, then slice into chunks or strips. Can also be used cold if made in advance.
Make the salad: place 2 large handfuls baby spinach, 1 small handful broccoli sprouts, 2 large dollops ranch dressing, and 2 glugs olive oil into a dish (alternatively, replace olive oil with 1/2 chopped avocado). Mix well to combine, then top with the chicken and croutons.
serves 1 (multiply ingredients to serve more)