top of page

Ayurvedic 'Six Tastes' Spring Chicken Dinner (gluten free + dairy free)

Packed with floral flavors and bright colors, this one-pan recipe is the perfect transitional dish for spring!

Ayurvedic 'Six Tastes': In Ayurveda, there are six tastes that can be found in our diet: Sweet, Sour, Salty, Pungent (spicy), Bitter, Astringent. Our taste buds do much more than simply identify tastes. They also unlock the nutritional value of foods and kick-start the digestion process.

organic chicken is an excellent source of protein, a necessary nutrient that plays a vital role in the healthy production of bones, blood, cartilage, skin and muscles.

natural sea salt is full of necessary nutrients and trace minerals that play an essential role in many of our body's vital functions, including nerve function and mental health.

kale has so many health benefits and is packed with vitamins and minerals that help strengthen the immune system and have anti-inflammatory benefits.

coconut oil contains a unique combination of fatty acids that have been shown to help support healthy brain function.

parsnips are rich in vitamin C and fiber, which helps promote regular digestion, and rich in potassium, a mineral that helps your heart function, and balances your blood pressure.

pistachios are bursting with the fiber, minerals, and unsaturated fat that can help keep your blood sugar, blood pressure, and cholesterol in check.

lemon juice is an excellent source of vitamin c and has health promoting effects such as lower blood pressure, cancer prevention, aids in digestion and weight loss, and clears skin.


8 bone in/skin on organic chicken thighs

4 small parsnips (peeled and rough chopped)

5 sprigs of thyme

1 lemon (thinly sliced into rounds)

12oz bag organic petite carrots (roughly chopped)

2 tbsp coconut oil

1/3 cup fennell (shaved)

12 oz bag of organic chopped kale

2 tsp SalterieOne spring salt

14oz chicken bone broth

To Taste: SalterieOne Classic sea salt (+ measurements below)

For Garnish: microgreens



Heat large skillet pan over medium to high heat.

Lay chicken thighs flat and pat dry.

Sprinkle 1 tbsp SalterieOne classic sea salt on one side. Flip each thigh over and sprinkle 1 tbsp on the other side.

When the pan starts smoking, add 2 tbsp of coconut oil. Immediately add back in the chicken thighs (skin down) to the pan and cook for 15 minutes. Continuously rotate the positioning of the thighs in the pan as needed to ensure even browning.

Flip the thighs so skin is up and continue cooking for 5 minutes.

Remove the chicken thighs out of the pan. Add in parsnips and carrots, and sprinkle 1 tsp of SalterieOne classic sea salt. Stir to combine and let cook for 5 minutes.

Add in the bag of chopped kale on top of the parsnips and carrots, and continue cooking until the kale begins to wilt. Stir everything together and continue cooking 5 minutes.

Add 14oz chicken bone broth. Increase the heat to high and bring to a boil.

Add chicken thighs back to the pan and continue cooking for 5 minutes.

Add 1/3 cup of shaved fennel, 1 sliced lemon, 5 sprigs of thyme, and 2 tsp SalterieOne spring salt over the chicken in the pan.

Continue cooking for ten minutes. Remove from heat and let cool.

Add a sprinkle of micro-greens and pistachios for garnish. Finish off with SalterieOne classic sea salt (to taste) and ENJOY!

LEFTOVER TRICK: Make a soup with it! Just remove chicken from bone and combine with veggies in a pan with bone broth, and you have yourself a flavorful soup!

108 views0 comments


bottom of page