In a medium bowl, mix the first 4 ingredients (chicken through chili powder).
Form chicken mixture into patties.
Heat grill to high heat and place burgers on the grill.
Cook for 10 minutes on each side, until burgers are no longer pink in the center.
In a large skillet, over medium heat, heat coconut oil.
To the skillet, add the onion, vinegar, honey, and beets.
Season with sea salt and freshly ground black pepper to taste and cook for 5 minutes until vegetables are tender.
Place burgers on lettuce leaves and top with sautéed onion and beets.
SERVING SUGGESTION: Sweet Potato Fries (Peel sweet potatoes and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender; season to taste with salt, pepper and chili powder.)
Preheat oven to 400 F. Saturate drumsticks with olive oil and season with salt and pepper. Place chicken, on a parchment lined baking sheet. Roast, about 45 minutes or until chicken is cooked through and skin is crispy.
While chicken is cooking, prepare Glaze. Combine remaining ingredients (lychee through ginger) in a food processor, and blend until smooth. Season with salt and pepper to taste.
Brush glaze over drumsticks during the last 5 minutes of cooking. Then brush some more on when chicken is removed from oven, and serve with cilantro and pepper slices for garnish!
In a medium bowl, whisk together all ingredients for vinaigrette; blend well then set aside.
Brush all sides of chicken with melted coconut oil then evenly season with salt, pepper and garlic powder. Grill for 5 to 7 minutes per side or until juices run clear; remove from grill and set aside to cool.
Meanwhile, in a large bowl, toss together remaining salad ingredients (mixed greens through bacon). Chop the cooked chicken and add it to the salad. Drizzle vinaigrette over the top and enjoy!
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