Kale & Apple Salad with Warm Bacon Vinaigrette
Ingredients – ½ cup brown rice – ½ teas cumin seeds – 1 cup black beans drained and rinsed – ½ cup fresh cilantro snipped – salt and pepper – 4 teas packed brown sugar – 1 teas espresso powder – 1 ½ teas garlic powder – 1 ½ teas dried thyme
– 1 ½ teas allspice – 1 ½ teas paprika – ½ teas cayenne – 1 ½ – 2 lbs boneless skinless chicken thighs trimmed – 1 avocado seeded and diced – 1 cup canned mandarin orange slices drained – ¼ cup minced red onion – 3 tbs lime juice – 1 teas olive oil
Instructions 1. Cook rice in chicken broth according to directions, with the cumin seeds. When cooked, stir in the beans and cilantro. Cover and set aside. 2. Meanwhile, heat a grill to medium heat.
3. Stir the brown sugar, espresso powder, garlic powder, thyme, allspice, paprika, and cayenne in a bowl. Arrange chicken thighs on a single layer, and rub the spice mix heavily over. season with salt and pepper.
4. Grill chicken, flipping once half way through cooking, until internal temp is 170 and cooked through. 5. In a bowl toss the orange slices, avocado, and minced red onion, with the olive oil and lime juice.
6. Serve chicken over the rice and bean mix and top with the avocado-orange salsa. Garnish with cilantro!
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