· 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
Preheat oven to 400° F.
On a baking sheet, place prepared fennel and leeks.
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.
In a separate bowl, massage greens with 1 tablespoon oil, dash of salt and pepper, and set aside.
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.
Pour dressing over chicken and warm roasted vegetables, mix and serve. (I served this with a side of brown rice.)