Sweet Chicken Tenders & Detoxifying Salad
In need of a detox after a heavy weekend of partying or eating? Many people quickly reach for a “juice fast” to detox in hopes of losing as much weight as possible and to “rejuvenate” their liver. Only thing about these juice fasts – they often lead to more overeating (because you’re starving) and lethargy (because you aren’t getting enough calories), and even hormonal imbalance (because you’re fluctuating too much between calorie rich and calorie deficient diets).
IT’S EASIER TO JUST EAT A SALAD.
You can keep your liver functioning properly to filter blood, metabolize fats and carbohydrates and even help fight infection just by eating a daily salad that contains raw, cruciferous vegetables.
Some examples are broccoli, Brussel sprouts, kale, cabbage, cauliflower, or my favorite, bok choy.
Make wiser decisions as you indulge and remember to eat a daily serving of cruciferous vegetables – this is much more manageable and sustainable than an extreme juice fast. Here’s one of my go-to salads below.
- 1 1/4 lb raw chicken breast tenders
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 tablespoon arrowroot starch
- pinch of pepper
- juice from 2 limes (more/less to taste)
- 1 tablespoon Bragg liquid aminos
- 1 tablespoon raw honey
- 2 teaspoons arrowroot starch
- 1 tablespoon spicy mustard (more/less to taste)
- Sesame seeds
- green onion
- 2 cups lettuce, chopped
- 1 1/2 cups purple cabbage, shredded
- 1 cup raw broccoli florets, chopped
- 1/2 cucumber, chopped
- 4 tablespoons sliced almonds
- 4 tablespoons low mein noodles
- 8 tablespoons low-calorie (no oil) balsamic dressing
Set oven to 400F/204C.
Mix together the chicken breast tenders with the seasonings and set aside.
Mix together the ingredients for the sauce and set aside.
Set a nonstick skillet on medium heat and spray with olive oil. Add the chicken tenders and sear on each side for about 3 minutes, or until the outside is browned.
Pour in the sauce and immediately stir as it will begin to thicken. Remove the skillet from the heat and bake in the oven for 6 to 8 minutes. After baking, allow the chicken to cool on a fresh plate with the sauce so it gets sticky.
Mix together the ingredients for the salad. Enjoy with your favorite low-calorie vinaigrette.
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!