Garlic chicken salad with Chia, Pepitas, sunflower seeds and cashews

INGREDIENTS:

Chicken

  • Whole Chicken
  • 4 cloves of garlic, minced
  • 4 tablspoons of organic butter

Salad

  • Handful of chia seeds
  • Handful of cashews
  • Sprinkle of Sunflower seeds
  • Sprinkle of pepita seeds
  • 1- 2 tomatoes
  • 2 handfuls of lettuce or mixed leaves
  • 1/2 cucumber, sliced
  • 1/2 carrot, sliced

METHOD:

  1. Preheat oven to 180 degrees c
  2. In a saucepan melt the butter with the garlic on a medium- low heat.
  3. Brush the melted garlic butter all over the chicken.
  4. Place in oven and roast for 1 hour or until cooked, basting every 15 minutes using a spoon and tiling the tray to collect juices and spooning it ontop of chicken.

Salad

  1. Combine all salad ingredients in a bowl
  2. Shred cooked garlic chicken ontop of salad

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