These pastured chicken thighs are seasoned with Berbere spice (brought by my brother-in-law from Ethiopia) and oven-baked. Salad is made with local roasted Romanesco cauliflower and organic leeks, tossed with a tasty green olive dressing (contains organic green olives & brine, organic raw apple cider vinegar, organic black pepper, and California Ranch olive oil).

1 lb of prepared chicken plus a small container of salad