35+ Irresistible Sunday Paleo Chicken Recipes for Your Special Day

Sundays are made for comfort food, relaxation, and a little bit of culinary creativity.

When you’re following a paleo lifestyle, finding the right recipes that satisfy your taste buds while staying true to your diet can sometimes be a challenge.

That’s why we’ve put together an inspiring collection of over 35 Sunday paleo chicken recipes that bring flavor, nutrition, and variety to your weekend table.

Whether you’re in the mood for a savory herb-rubbed roast, a spicy grilled dish, or a comforting one-pan meal, these recipes have something for everyone.

Chicken is a perfect base for paleo meals as it’s versatile, packed with protein, and pairs well with a variety of paleo-friendly ingredients such as fresh vegetables, herbs, and healthy fats.

From dishes infused with bright citrus and fragrant herbs to hearty, slow-cooked delights, these recipes will make your Sunday dinners enjoyable and satisfying.

Let’s dive into the flavors, textures, and meal ideas that will make your next Sunday meal one to remember.

35+ Irresistible Sunday Paleo Chicken Recipes for Your Special Day

With these 35+ Sunday paleo chicken recipes, you’ll never run out of delicious options for your weekend dinners.

Whether you’re looking for something light and zesty, rich and hearty, or quick and easy, there’s a recipe here to suit any craving or occasion.

Not only do these dishes align with a paleo lifestyle, but they also make the process of preparing a Sunday meal more enjoyable with their vibrant flavors and wholesome ingredients.

As you try out each recipe, take the time to savor the experience and share it with those you love.

Food is more than just nourishment—it’s a way to connect, celebrate, and enjoy life.

So gather your ingredients, get cooking, and make this Sunday one to remember with a meal that is not only healthy but also full of flavor and love.

Herb-Rubbed Roasted Chicken

This herb-rubbed roasted chicken is the perfect Sunday dish for those who want a hearty, paleo-friendly meal that’s full of flavor and simple to prepare. With a blend of aromatic herbs and spices, the chicken emerges crispy on the outside and juicy on the inside.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 2 cloves garlic, minced
• 1 lemon, halved
• Salt and black pepper to taste

Preparation:

1. Preheat the oven to 425°F (220°C).
2. Rinse the chicken and pat it dry with paper towels.
3. In a small bowl, mix the olive oil, rosemary, thyme, parsley, and minced garlic.
4. Rub the mixture all over the chicken, including under the skin for maximum flavor. Season generously with salt and black pepper.
5. Squeeze the lemon halves over the chicken and place them inside the cavity.
6. Place the chicken on a roasting pan and roast for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 10 minutes before carving and serving.

The combination of fresh herbs and citrus infuses the chicken with vibrant flavors, creating a dish that is both comforting and satisfying. This roast chicken pairs well with a side of roasted vegetables or a crisp salad for a complete paleo meal. It’s a timeless recipe that will make your Sunday dinner feel special without requiring hours of prep time.

Lemon-Garlic Chicken Skillet

For a quick and flavorful weeknight meal that brings the taste of a gourmet dish to your dinner table, this lemon-garlic chicken skillet is a must-try. It’s paleo-friendly and packed with protein, perfect for recharging after a long Sunday.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste

Preparation:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Season the chicken breasts with salt and black pepper.
3. Place the chicken in the skillet and cook for 5-6 minutes on each side, or until the chicken is golden brown and cooked through.
4. Add the minced garlic and lemon slices to the skillet and cook for an additional 1-2 minutes, allowing the garlic to release its flavor.
5. Sprinkle the fresh parsley over the chicken before serving.

The lemon and garlic blend beautifully to create a tangy and aromatic sauce that perfectly complements the tender chicken. This dish is quick to prepare and ideal for a Sunday meal when you want something delicious but don’t have the time for complex cooking. Pair with a side of sautéed spinach or a fresh cucumber salad to make it even more refreshing.

Coconut-Curry Chicken Stew

This coconut-curry chicken stew is hearty, warming, and full of rich flavors. A perfect paleo dish for those seeking something with a bit of a kick, this stew brings together chicken, aromatic spices, and creamy coconut milk for a well-balanced and satisfying meal.

Ingredients:

• 2 tbsp coconut oil
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric powder
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken broth (ensure it’s paleo-friendly)
• 1 cup baby spinach, chopped
• Salt and black pepper to taste

Preparation:

1. Heat the coconut oil in a large pot over medium-high heat.
2. Add the chopped onion and sauté for 2-3 minutes, until translucent. Stir in the garlic and ginger and cook for an additional minute.
3. Add the chicken pieces to the pot and cook until browned on all sides.
4. Sprinkle the curry powder and turmeric over the chicken, stirring to coat evenly.
5. Pour in the coconut milk and chicken broth, bringing the mixture to a boil. Reduce the heat and let simmer for 20-25 minutes, or until the chicken is tender and the flavors are well combined.
6. Stir in the chopped spinach and season with salt and black pepper to taste.
7. Serve hot with a side of cauliflower rice or steamed broccoli for a complete paleo dish.

This coconut-curry chicken stew is an ideal choice for a cozy Sunday meal. It’s rich, aromatic, and full of flavor, offering a balance of spicy and sweet notes that make every spoonful enjoyable. The creamy texture of the coconut milk adds depth, making it an inviting and comforting dish to savor with loved ones.

Paprika Lime Chicken Thighs

This paprika lime chicken thigh recipe is perfect for a simple yet flavorful Sunday dinner. With smoky paprika and the bright zing of lime, this dish is both aromatic and satisfying. The combination of spices adds complexity to the dish, while the lime juice provides a refreshing touch.

Ingredients:

• 4 chicken thighs (bone-in, skin-on)
• 2 tbsp olive oil
• 2 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tbsp garlic powder
• Juice of 1 lime
• 1 tsp sea salt
• ½ tsp black pepper
• Lime wedges for serving
• Fresh cilantro for garnish

Preparation:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix the olive oil, smoked paprika, cumin, garlic powder, lime juice, salt, and pepper.
3. Rub the spice mixture evenly over the chicken thighs, ensuring the skin is well-coated.
4. Place the chicken thighs on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 25-30 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 5 minutes before serving. Garnish with fresh cilantro and serve with lime wedges.

The smoky and tangy flavors of this dish make it a perfect fit for a Sunday evening. The combination of paprika and lime creates a vibrant and balanced flavor profile, while the skin-on, bone-in chicken adds richness and juiciness. Serve with a side of avocado salad or roasted sweet potatoes to complement the flavors.

Spicy Coconut-Lime Chicken Skewers

These spicy coconut-lime chicken skewers are a fun and delicious way to elevate your Sunday meal. The marinade brings together a touch of heat, sweetness, and acidity, perfect for a summer-like dish even in the colder months.

Ingredients:

• 1 lb chicken breast or thighs, cut into 1-inch cubes
• ½ cup canned coconut milk
• 2 tbsp lime juice
• 1 tbsp fish sauce (optional for added umami)
• 1 tbsp honey
• 1 tsp chili powder
• 1 tsp garlic powder
• ½ tsp ground coriander
• 1 tbsp fresh cilantro, chopped
• Salt and black pepper to taste
• Skewers (wooden or metal)

Preparation:

1. In a bowl, mix the coconut milk, lime juice, fish sauce, honey, chili powder, garlic powder, coriander, salt, and black pepper.
2. Add the chicken cubes to the marinade, stirring to coat well. Cover and refrigerate for at least 1 hour or up to overnight for more flavor.
3. Preheat the grill or a grill pan over medium-high heat.
4. Thread the marinated chicken pieces onto the skewers, alternating with pieces of onion or bell pepper if desired.
5. Grill the skewers for 4-5 minutes per side or until the chicken is cooked through and has nice grill marks.
6. Remove from the grill and sprinkle with chopped cilantro before serving.

These chicken skewers are perfect for a casual Sunday gathering, bringing bold flavors and a touch of warmth from the spices. The coconut milk adds creaminess while balancing the heat from the chili powder. Serve with a side of cauliflower rice or a fresh cucumber salad to round out the meal.

Rosemary Garlic Chicken with Lemon Asparagus

A classic pairing of rosemary, garlic, and lemon transforms this chicken dish into a comforting Sunday feast. The addition of sautéed asparagus adds a refreshing green element that pairs well with the juicy, herb-infused chicken.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 4 cloves garlic, minced
• Juice of 1 lemon
• 1 tsp lemon zest
• Salt and black pepper to taste
• 1 bunch asparagus, trimmed
• 1 tbsp ghee or additional olive oil for cooking

Preparation:

1. Preheat the oven to 425°F (220°C).
2. In a bowl, mix the olive oil, rosemary, minced garlic, lemon juice, lemon zest, salt, and black pepper.
3. Rub the mixture over the chicken breasts and place them on a baking sheet.
4. In a separate bowl, toss the asparagus with ghee or olive oil, salt, and black pepper.
5. Arrange the asparagus on the same baking sheet as the chicken and roast for 15-20 minutes or until the chicken is fully cooked and the asparagus is tender-crisp.
6. Let the chicken rest for a few minutes before serving.

This rosemary garlic chicken with lemon asparagus brings a satisfying combination of flavors and textures that’s perfect for a Sunday meal. The fresh lemon and rosemary add a fragrant brightness that complements the rich garlic notes, while the asparagus provides a healthy and flavorful side. Serve with a lemon wedge for an extra pop of citrus.

Garlic and Herb Stuffed Chicken Breasts

These garlic and herb stuffed chicken breasts are perfect for a Sunday dinner that feels special and gourmet. Filled with a flavorful mixture of herbs and garlic, this dish is sure to impress without requiring complicated techniques.

Ingredients:

• 4 boneless, skinless chicken breasts
• ½ cup spinach, chopped
• 2 tbsp sun-dried tomatoes, finely chopped
• 3 cloves garlic, minced
• 2 tbsp fresh basil, chopped
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika (optional)
• Toothpicks or kitchen twine for securing

Preparation:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the spinach, sun-dried tomatoes, minced garlic, and basil.
3. Use a sharp knife to make a pocket in each chicken breast and stuff with the herb mixture. Secure the openings with toothpicks or tie with kitchen twine.
4. Rub the outside of each chicken breast with olive oil, salt, pepper, and paprika.
5. Place the stuffed chicken breasts on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
6. Remove the toothpicks or twine before serving.

The combination of garlic, herbs, and sun-dried tomatoes makes each bite of this stuffed chicken breast flavorful and satisfying. This dish pairs beautifully with roasted root vegetables or a fresh arugula salad. It’s an elegant option for a Sunday meal that doesn’t require too much effort but feels restaurant-worthy.

Balsamic Glazed Chicken with Roasted Vegetables

This balsamic glazed chicken with roasted vegetables is a classic and hearty dish that’s perfect for a Sunday supper. The tangy, slightly sweet balsamic glaze enhances the natural flavors of the chicken, making it an irresistible meal.

Ingredients:

• 4 chicken thighs (bone-in, skin-on)
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 3 tbsp olive oil, divided
• 1 red bell pepper, chopped
• 1 zucchini, sliced into rounds
• 1 cup cherry tomatoes
• 1 cup baby carrots
• 1 tsp garlic powder
• Salt and black pepper to taste
• Fresh thyme for garnish

Preparation:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, whisk together balsamic vinegar, honey, Dijon mustard, and 1 tbsp of olive oil to create the glaze.
3. Arrange the chicken thighs on a baking sheet and coat them with half of the balsamic glaze. Set the other half aside for later.
4. In a separate bowl, toss the bell pepper, zucchini, cherry tomatoes, and baby carrots with the remaining olive oil, garlic powder, salt, and black pepper.
5. Spread the vegetables around the chicken on the baking sheet.
6. Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Brush the remaining balsamic glaze over the chicken before serving and garnish with fresh thyme.

This dish is perfect for enjoying a balanced meal on a relaxing Sunday. The sweet and tangy flavors from the balsamic glaze infuse the chicken with a rich depth, while the roasted vegetables provide a satisfying and nutritious side. The dish is simple, yet full of flavor, making it ideal for unwinding after a busy week.

Cilantro Lime Chicken with Avocado Salsa

This cilantro lime chicken with avocado salsa is a fresh, zesty dish perfect for a Sunday meal that tastes as good as it looks. The bright flavors of lime and cilantro pair perfectly with the creamy texture of the avocado salsa.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tbsp fresh cilantro, chopped
• 1 tsp garlic powder
• 1 tsp ground cumin
• Salt and black pepper to taste

For the Avocado Salsa:

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and black pepper to taste

Preparation:

1. In a bowl, mix the lime juice, olive oil, cilantro, garlic powder, cumin, salt, and black pepper to create a marinade.
2. Rub the marinade over the chicken breasts and let them sit for at least 30 minutes in the refrigerator.
3. Preheat a grill or grill pan over medium-high heat.
4. Cook the chicken for 5-6 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
5. While the chicken is cooking, prepare the avocado salsa by combining diced avocados, cherry tomatoes, red onion, cilantro, lime juice, salt, and black pepper in a bowl.
6. Serve the chicken topped with the avocado salsa.

This dish is perfect for a Sunday dinner when you crave something refreshing and satisfying. The cilantro lime chicken is zesty and full of flavor, while the avocado salsa adds a cooling element with its creamy texture. Pair with a side of cauliflower rice or a simple green salad to complete the meal.

Lemon Garlic Chicken with Green Beans

This lemon garlic chicken with green beans is a simple and flavorful dish that makes for a perfect Sunday meal. The combination of zesty lemon and fragrant garlic adds brightness and depth to the chicken, while the green beans add a crisp, satisfying crunch.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• 1 tsp lemon zest
• 1 tsp dried oregano
• Salt and black pepper to taste
• 1 lb green beans, trimmed
• 1 tbsp ghee or additional olive oil for cooking
• Lemon wedges for serving

Preparation:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix the olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and black pepper to create a marinade.
3. Coat the chicken breasts with the marinade and let sit for 15-20 minutes.
4. Heat a large oven-proof skillet over medium-high heat and add the chicken breasts. Sear for 2-3 minutes on each side until lightly golden.
5. Add the green beans to the skillet, drizzle with ghee or olive oil, and season with salt and black pepper.
6. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the chicken is cooked through and the green beans are tender-crisp.
7. Serve the chicken with lemon wedges for an added burst of citrus.

This lemon garlic chicken with green beans is both refreshing and hearty. The lemon adds a bright tanginess, while the garlic infuses the chicken with rich flavor. The green beans bring a satisfying crunch, making this a well-rounded dish perfect for a Sunday dinner.

Pesto Chicken with Zucchini Noodles

Pesto chicken with zucchini noodles is a light and healthy dish that is perfect for a Sunday dinner when you want something flavorful but not too heavy. The homemade pesto sauce brings a burst of basil and garlic, making it a delightful twist on a classic meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• ½ cup homemade or store-bought pesto
• 2 tbsp olive oil, divided
• 3 medium zucchinis, spiralized
• 1 tbsp pine nuts (optional, for garnish)
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Preparation:

1. Preheat a grill pan or skillet over medium-high heat.
2. Rub the chicken breasts with 1 tablespoon of olive oil and season with salt and black pepper.
3. Cook the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C).
4. While the chicken is cooking, heat the remaining tablespoon of olive oil in a separate pan over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes until tender-crisp. Season with a pinch of salt and black pepper.
5. Once the chicken is cooked, spread a generous amount of pesto over each breast and serve over the zucchini noodles.
6. Garnish with pine nuts and fresh basil leaves before serving.

The combination of juicy, pesto-coated chicken with the light, refreshing zucchini noodles makes this dish a perfect choice for a Sunday evening. The pesto adds rich, herbaceous flavor, while the zucchini provides a low-carb, nutrient-rich base. The pine nuts add a touch of crunch that elevates the dish to a whole new level.

Honey Garlic Chicken Drumsticks

Honey garlic chicken drumsticks are an easy and satisfying dish perfect for a Sunday feast. With their sweet and savory glaze, these drumsticks are tender, sticky, and full of flavor—ideal for a comforting weekend meal.

Ingredients:

• 8 chicken drumsticks
• 3 tbsp honey
• 3 tbsp soy sauce (or coconut aminos for paleo)
• 3 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp ground ginger
• Salt and black pepper to taste
• Chopped green onions for garnish
• Sesame seeds for garnish (optional)

Preparation:

1. Preheat the oven to 425°F (220°C).
2. In a bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, olive oil, and ground ginger to create the glaze.
3. Season the chicken drumsticks with salt and black pepper, then place them on a lined baking sheet.
4. Brush the glaze generously over each drumstick, making sure to coat them well.
5. Bake in the preheated oven for 25-30 minutes, basting with additional glaze halfway through, until the chicken is cooked through and the skin is golden and sticky.
6. Remove from the oven and let rest for a few minutes. Garnish with chopped green onions and sesame seeds before serving.

These honey garlic chicken drumsticks are sweet, savory, and utterly irresistible. The combination of honey and garlic creates a rich, caramelized glaze that gives the chicken a delicious sticky finish. Perfect for a cozy Sunday dinner, these drumsticks pair well with a side of cauliflower rice or a simple salad to balance out the flavors.

Spicy Cilantro Lime Chicken Thighs

These spicy cilantro lime chicken thighs are perfect for adding a little kick to your Sunday meal. Marinated in a blend of zesty lime, cilantro, and a touch of heat, this dish is both vibrant and packed with flavor.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 3 tbsp lime juice
• 2 tbsp olive oil
• 2 tbsp fresh cilantro, chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• ½ tsp cayenne pepper (adjust for desired spice level)
• 1 tsp ground cumin
• Salt and black pepper to taste
• Lime wedges for serving

Preparation:

1. In a bowl, mix lime juice, olive oil, cilantro, garlic, chili powder, cayenne pepper, cumin, salt, and black pepper to create the marinade.
2. Rub the marinade over the chicken thighs, making sure to coat them evenly. Let marinate for at least 1 hour, or up to 4 hours in the refrigerator for the best flavor.
3. Preheat the grill or oven to 400°F (200°C). If using the oven, place the chicken thighs on a lined baking sheet.
4. Grill or bake for 25-30 minutes, or until the chicken thighs are cooked through and the skin is crispy.
5. Serve with lime wedges and a sprinkle of fresh cilantro.

The spicy cilantro lime chicken thighs offer a perfect blend of heat, citrus, and herbaceous flavors, creating a dish that’s as bold as it is satisfying. Serve with a side of avocado salsa or a simple cucumber salad to cool down the heat and enhance the flavors.

Herb-Rubbed Chicken with Roasted Sweet Potatoes

Herb-rubbed chicken with roasted sweet potatoes is a nourishing, balanced meal that’s perfect for a Sunday gathering or a cozy dinner for two. The earthy herbs complement the sweetness of the roasted potatoes for a hearty, comforting dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tbsp olive oil, divided
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• 2 large sweet potatoes, peeled and cut into cubes

Preparation:

1. Preheat the oven to 425°F (220°C).
2. In a bowl, combine 2 tbsp of olive oil, rosemary, thyme, garlic powder, paprika, salt, and black pepper to create the herb rub.
3. Rub the herb mixture all over the chicken breasts, coating them evenly.
4. Place the sweet potato cubes on a baking sheet and drizzle with the remaining olive oil, salt, and black pepper. Toss to coat.
5. Place the chicken breasts on the baking sheet with the sweet potatoes.
6. Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
7. Serve warm with extra fresh herbs for garnish.

This dish is an ideal way to enjoy a flavorful and satisfying meal without too much effort. The herb-rubbed chicken pairs wonderfully with the natural sweetness of the roasted sweet potatoes, creating a meal that is filling and nourishing, perfect for a relaxing Sunday evening.

Pineapple Teriyaki Chicken Skewers

These pineapple teriyaki chicken skewers are perfect for a Sunday cookout or an easy weeknight dinner. The sweet and savory flavors of the teriyaki glaze combined with the tropical pineapple create a dish that’s both exciting and delicious.

Ingredients:

• 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
• ½ cup pineapple chunks (fresh or canned)
• ¼ cup coconut aminos or low-sodium soy sauce
• 2 tbsp honey
• 2 tbsp rice vinegar or apple cider vinegar
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp olive oil
• Salt and black pepper to taste
• Skewers (wooden or metal)

Preparation:

1. Soak wooden skewers in water for 30 minutes if using them.
2. In a bowl, mix the coconut aminos, honey, rice vinegar, garlic, ginger, and olive oil to create the teriyaki marinade.
3. Add the chicken pieces to the marinade and let them marinate for at least 30 minutes in the refrigerator.
4. Preheat the grill to medium-high heat.
5. Thread the marinated chicken pieces and pineapple chunks onto the skewers, alternating between chicken and pineapple.
6. Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
7. Serve the skewers hot, garnished with chopped green onions or sesame seeds.

The combination of sweet pineapple and savory teriyaki-flavored chicken makes these skewers a crowd-pleaser that’s perfect for a laid-back Sunday barbecue. The skewers are versatile and can be served with a side of grilled vegetables or a fresh salad for a complete meal.

Note: More recipes​ are coming soon!