The Living Power Bowl

SALAD

• 400 g chicken thighs or drumsticks
• Olive oil
• Salt and pepper
• 6 stalks kale (approx. 2 handfuls, chopped)
• 2 handfuls arugula (rocket)
• 4 florets broccoli
• ½ bunch asparagus
• ½ fennel bulb
• 3 stalks celery
• 1 handful fresh dill
• 1 handful fresh coriander (cilantro)
• 2 tbsp pumpkin seeds
• 2 tbsp walnuts
• 400 g green lentils (cooked)

DRESSING

• Juice of ½ lemon
• 3 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 2 tbsp Vita Biosa Original
• Salt and pepper

SALAD

1. Preheat the oven to 200°C (fan). Place the chicken in an ovenproof dish lined with baking paper. Drizzle with olive oil and season with salt and pepper. Bake for about 40 minutes.
2. Finely chop the kale (remove the stems if preferred) and place in a large bowl with the arugula.
3. Cut the broccoli into small florets and place in a separate bowl. Trim the ends of the asparagus and cut into smaller pieces. Add to the broccoli and pour over boiling water. Blanch for 5–10 minutes.
4. Slice the fennel and celery into small pieces and add to the large bowl. Finely chop the dill and coriander and add along with pumpkin seeds and walnuts. Add the lentils.
5. Drain the broccoli and asparagus and add to the salad.
6. Once the chicken is cooked, remove it from the dish. Remove the skin and shred the meat roughly. Return it to the cooking juices, mix well, then add to the salad.
   
   DRESSING
7. Mix all ingredients in a bowl and pour over the salad.
8. Toss everything well before serving.

Ditte Julie is, among many things, a recipe developer, cookbook author, and inspiring communicator with a deep love for whole, natural ingredients. When creating new recipes, she’s passionate about crafting dishes that not only taste great but also feel good in the body. She often incorporates fermented elements like Vita Biosa into her recipes to make everyday meals more vibrant and full of flavor.