Our weekly Real Meal offers you an easy dinner idea, using our favorite organic and all-natural products. (And featuring sales from our Weekly Real Deals Flyer.) This recipe for Lemon Turmeric Chicken with Rainbow Salad is colorful, full of flavor, and rich in essential nutrients. Give it a try and let us know what you think!
- Place 1 package of Bell & Evans chicken legs (or substitute thighs, breasts, or tenders) and ¾ cup Primal Kitchen Lemon Turmeric dressing in a medium bowl or food safe plastic bag. Mix to coat, then set in the refrigerator to marinate for 2-3 hours.
- Remove chicken from marinade and bake in a 400F degree oven or grill until internal temperature reaches 165F, turning partway through cooking.
- While chicken is cooking, prepare salad: combine 3 cups of chopped romaine hearts, a handful of halved grape tomatoes, 1/2 zucchini (chopped), a handful of mixed mini peppers (chopped), 1/2 pint blueberries, and 1/4 cup slivered or sliced almonds. Toss with additional dressing, to taste.
- Serve chicken legs alongside salad. Enjoy!