Ingredients:
· 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.)
Enjoy!