Healthy Recipe of the Week: Chicken and Puréed Veggies

Chicken & Veggies Recipe, The Foodie Feature

 

This week I’m stepping up my game and doing my first full meal! Today we’re making orange and ginger drums with pureed veggies and no meal would be complete without a side of fried plantains! You can find fried plantain recipe here:

Servings: 2-3

Tools:
● Knife
● Cutting board
● Juicer
● Food processor
● Baking sheet and cooking rack
Ingredients:
Chicken:
● 2-3lbs of Drums
● Black Pepper
● Sea Salt
Glaze
● 1 cup of Orange Juice
● 1/2 cup of Coconut Aminos
● 1/8 cup of Ginger Juice or 1tbsp of Ginger Powder

Veggies
● 1lb of Red Beet
● 1lb of Sweet Potato(white or orange)
● 1/2lb of Carrots
● 1/2 stick of Kerry Gold ButterChicken & Veggies Recipe, The Foodie Feature

We’re going to start by heating our oven to 350F and letting it heat soak while we set our glaze. I like giving the oven a 10-15min to heat soak so the enclosure hits 350 and not just the temperature probe.

Chicken & Veggies Recipe, The Foodie Feature

Next up our glaze! I love ginger and orange together. It’s two incredibly delicious and healthy foods that are both great for boosting your immune system so why not cover chicken in both of them?

I love coconut secret’s coconut aminos. If you’re not familiar with coconut aminos, they’re soy sauce’s sweeter Paleo brother from another mother. I use this in place of soy sauce. This can be found in Lucky’s, Whole Food’s, Brighter Day, or Amazon.

Chicken & Veggies Recipe, The Foodie Feature

Measure out your orange juice and aminos and mix it into a pot on medium.

Chicken & Veggies Recipe, The Foodie Feature

If you have a juicer juice 1/8th of a cup of ginger. If you don’t measure out a tablespoon of powdered ginger and mix into your pot.

Chicken & Veggies Recipe, The Foodie Feature

Let it simmer for 20mins to reduce down. It should start looking like a thick syrup once it’s done. We want it to stick nicely to our cooked chicken.

Chicken & Veggies Recipe, The Foodie Feature

While your oven is heating place a large pot full of water on your stove and heat on high. Start cubing your veggies into roughly half inch cubes. Once your water is at a full boil place your veggies in the water and cook until fork tender.

Chicken & Veggies Recipe, The Foodie Feature

Chicken & Veggies Recipe, The Foodie Feature

Now finally onto the the chicken! If you have a cooling rack place it in a large cooking sheet and place your chicken on it. I like to bake on cooling racks as it allows the meat to cook more evenly.

Chicken & Veggies Recipe, The Foodie Feature

Using your favorite brands of salt and pepper lightly season your chicken on both sides. Roughly a tablespoon of salt and pepper.

Chicken & Veggies Recipe, The Foodie Feature

Place in your oven and cook for 20-30 minutes until crispy golden brown.

Chicken & Veggies Recipe, The Foodie Feature

Pull your chicken out and let it cool for 5-10 and then generously coat with your glaze.

Chicken & Veggies Recipe, The Foodie Feature

Once coated place back into the oven for 5-10 minutes to bake the glaze on!

Chicken & Veggies Recipe, The Foodie Feature

Once your veggies are done boiling strain them and place them into a food processor with a half stick of Kerry Gold butter. Remember, fat is flavor and your friend.

Chicken & Veggies Recipe, The Foodie Feature

Chicken & Veggies Recipe, The Foodie Feature

Chicken & Veggies Recipe, The Foodie Feature

Once puréed to a silky smooth texture plate and enjoy!

Chicken & Veggies Recipe, The Foodie Feature

0 Comments

Leave a Comment