Tag Archives: clean eating

Pan Roasted Herb Chicken, Potatoes, and Carrots

Pan Roasted Herb Chicken, Potatoes, and Carrots

  • Servings: 2
  • Difficulty: easy
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Pan Roasted Herb Chicken, Potatoes, and Carrots
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I am getting behind on my posts and have several queued up. This one is pretty boring and simple but I think it goes to show you can create a healthy meal without a lot of fuss but that passes the taste test. I think roasting chicken is probably my favorite way to cook it. Somehow it comes out with concentrated flavors and retains its juices really well. The root veggies come out with little crispy edges with super tender inside.

Ingredients:
2 free range chicken breasts (I went boneless skinless but for more flavor go bone in and skin on)
Two potatoes (cut into same sized pieces)
2 carrots (cut into same sized pieces)
Fresh Rosemary and thyme
Kosher Salt and Pepper
splash of chicken broth

Directions:
1. This is a bit embarrassing because it’s stupid simple. Preheat your oven to 400 degrees. In a pan add your chopped carrots and potatoes along with the chicken breasts. Rub your chicken breasts and veggies with olive oil, herbs, salt and pepper. Roast until the juices run clear. I add a splash of chicken broth about half way through when I flip everything.

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Tex-Mex Sopa de Pollo con Verduras

Tex-Mex Sopa de Pollo con Verduras

  • Servings: 8
  • Difficulty: easy
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Mexican Soups or sopas are soul warming with all those flavors of spicy and salty broth with pops of peppers, cilantro, cumin, chilies. This time of year is just so great for fresh vegetables and fruits. Tonight I wanted to make a veggie packed dish that contained as many fresh veggies that I could force into the pot as possible.

When I do soups I seldom measure anything instead it’s a taste and add process. So I will do my best to remember how much of the spices I used.

Ingredients:
2 chicken breasts (diced small)
1 onion (diced)
3 carrots (diced)
2 zucchini (diced)
2 jalapenos (roasted, seeded, diced)
2 Serrano peppers (roasted, seeded, diced)
1 bunch of cilantro
4 cloves of garlic minced
4 tomatoes diced
1 avocado
1 lime
1-2 tbs of cumin
1-2 tbs of ancho chilli
1 tbs of taco seasoning
2 tsp of cayenne pepper
2 tbs of ghee
1 carton of chicken broth
1 beer

Directions:
1. Super easy but a lot of chopping. I put the onion and ghee in a medium pan and cooked until lightly browned. I added the carrots, chicken and spices and stirred until chicken was mostly done. While that was cooking I light my gas burner and put the corn and peppers on it to char.

2. Everything but the zucchini, avocado and cilantro go into the pot and simmer for 30 minutes. Then I turned off the heat and added the cilantro and zucchini and stirred them for another 10 minutes or so. Taste and adjust seasoning as needed. I serve it over chips and top with cheddar, cilantro and avocado.

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Grilled Chicken with Arugula and Lemon Vinaigrette

Grilled Chicken with Arugula and Lemon Vinaigrette

  • Servings: 2
  • Difficulty: easy
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Grilled Chicken with Arugula and Lemon Vinaigrette
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Super easy and healthy chicken salad recipe that is great for a easy night recipe. Katie Lee has a new cook book coming out and made this on Foodnetwork’s “The Kitchen”. Jill commented that she wanted me to put that on the menu this week.

It’s very springy, light, bright and easy. You can whip this up in about 7 minutes. There is a technique called “Paillard” which is basically flattening the chicken to and even thickness so cooking is fast, consistent and juicy because you aren’t drying out 80 percent of the chicken to cook the thickest part perfectly. It’s always worth using this technique on any meat you can for consistent juicy proteins.

Ingredients: 2 people
2 Air Chilled Free Range Chicken breast
1 box of Arugula (8 cups)
Radishes
Red wine vinegar
Sugar
Walnut
Honey
Juice of half a lemon and zest
1/2 teaspoon of grainy mustard
1 tbs of Olive Oil
Dusting of Granulated Garlic, Pepper, Kosher Salt
Shaved Pecorino and Manchego cheese

Directions
1. Clean and slice radishes. Put them into a small bowl and cover them with white wine vinegar and then mix in about a tsp of turbinado sugar. Refrigerate. IMG_9910

2. Wrap your chicken in plastic wrap and with a mallet lightly pound the thick part of the chicken breat until the entire thing is the same thickness. Remove the plastic wrap and salt, pepper and garlic dust both sides of the breast. Bring a grill or grill pan to medium heat. When hot, add the breasts and cook about 4 minutes per side.

3. While your chicken is cooking, I heated up a small pan and toasted some walnuts. I removed them from heat and put them on parchment paper and covered in honey and let them cool. Top with a little Kosher salt.

4. Flip your chicken, and make your vinaigrette by putting your lemon juice, olive oil, grainy mustard in a bowl and whisk until incorporated. IMG_9911

5. Remove chicken and let it rest for a few minutes. Cut on the bias and plate the chicken. In a large bowl mix your greens and vinaigrette. Stir with tongs 20 times. Plate on top of the breast or next to it. Add your radishes and honey walnuts.
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