Step 1

Preheat oven to 400° F.

Step 2

On a baking sheet, place prepared fennel and leeks.

Step 3

Toss vegetables with 2 tablespoons avocado oil, Himalayan salt, and dash of black pepper.

Step 4

In a separate bowl, massage kale with 1 tablespoon avocado oil, dash of salt and pepper, and set the kale aside.

Step 5

Bake fennel and leeks for 40 minutes and add kale to the baking sheet for the last 10-12 minutes of baking.

Step 6

Heat 1 tablespoon avocado oil in a large pan, over medium heat. Add chicken and sauté until lightly cooked, about 3-4 minutes per side.

Step 7

In a small bowl, mix almond yogurt, chicken broth, and mustard and pour on top of chicken.

Step 8

Add the roasted vegetables to pan and continue to heat for 3 minutes, then enjoy!