Submitted by Karishma Pursel
About the cook: Hi, my name is Karishma and I have a passion for creating healthy recipes I can feel good about eating. Baking is my number one love, but there is so much more to be created. I really enjoy blending my background of nutrition and public health and encouraging people to take charge of thier health - starting with what they eat. My hope is that people will feel empowered to make lifestyle changes by growing your confidence in cooking healthy foods. If I can make it, so can you! Together, we can prevent a large list of diseases by nourishing every cell we have by giving it what nature has to offer - plant based ingredients. In the words of my favorite nutrition author Michael Pollan: Eat food, mostly plants, not too much. My hobbies include traveling and spending time with my family, and spoiling my two dogs - Buddy & Nala. I live in Phoenix, AZ.
About the dish: Quick and healthy recipe that can easily be meal prepped and packed for lunch during the busy week!
National Origin: American
Estimated Time: 30 to 60 Minutes
8 -10 Chicken breast tenderloins, rinsed and pay dry
1/2 cup unsweetened almond milk
1 cup of whole unsalted almonds
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
4-6 large collard greens
1/2 cup hummus
1/2 red onion, thinly sliced
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1/2 or orange bell pepper, julienned
1/2 English cucumber, julienned
1/2 carrot, julienned
1 jalapeño, julienned
Lemon, for garnish
Preheat oven to 350 degrees. Prep a cookie sheet with foil. Put almonds, garlic powder, onion powder, paprika, salt, and pepper into a ziplock bag and smash with rolling pin to pulverize into small pieces. You can also use a food processor or spice grinder at this step, if you have one, but it is not necessary! Dip chicken tenderloins into milk and coat with almond mixture. Place onto cookie sheet and bake for 15 minutes, until juice runs clear and chicken is cooked through.
While chicken is in the oven, boil a pot of water. Cut hard stalk off collard green and once bubbles appear on the bottom of pot, place collard green in water for 90 seconds. This gives it enough of cooking to soften it – but still leaves it full of nutrients! Repeat till collard greens are all softened.
Now it’s time to assemble! Place a tablespoon dollop of hummus on collard greens, add 1-2 slices of chicken, and add veggies to your liking! Wrap up like a burrito and cut in half for a super healthy meal! Drizzle with lemon juice for a extra boost of flavor.