INGREDIENTS
4
skinless boneless chicken thighs
1 tbsp
fresh rosemary
1 tbsp
fresh sage
1 tsp
garlic powder
1 tbsp
olive oil
1 serving
salt and pepper
1 large
sweet potato
2 tbsp
olive oil
1 tbsp
arrowroot flour
1 tbsp
fresh rosemary
1 tsp
pink himalayan salt
1/2 tsp
red pepper flakes
1/3 cup
balsamic vinegar
1/4 cup
olive oil
2 tbsp
date
1 tsp
stone ground mustard
1/4 tsp
pink himalayan salt
1/4 tsp
red pepper flakes
4 cups
spring mix
4 cups
baby arugula
1 cup
raspberries
1 cup
pomegranate seeds
1/2 cup
walnuts
1/4 cup
pumpkin seeds