Warm Creamy Roasted Veggie and Chicken


·       1/2 cup vegan ranch dressing

·       5 cups chopped greens (I used kale, spinach, and other mixed power greens)

·       2 boneless chicken breasts or vegan/vegetarian protein of your choice

·       2 medium leeks thinly sliced 

·       2 medium fennel bulbs sliced and cored and thinly sliced

·       6 cherry tomatoes

·       1/4 cup olive oil  

·       1/4 teaspoon salt 

·       Dash black pepper

Step 1:
Preheat oven to 400° F. 

Step 2:
​On a baking sheet, place prepared fennel and leeks.

Step 3:
Toss vegetables with 2 tablespoons oil, salt, and dash of black pepper.  Move to one side.  On the other side place the protein and season with salt and pepper.

Step 4:
In a separate bowl, massage greens with 1 tablespoon oil, dash of salt and pepper, and set aside. 

Step 5:
Bake fennel, leeks and protein for 35 minutes.  Then add massaged greens across the top of the veggies and protein and roast for another 10 minutes. 

Step 6: 

Pour dressing over chicken and warm roasted vegetables, mix and serve.  (I served this with a side of brown rice.)