A colorful, healthful dish to delight the palate as well as the tummy. This is satisfying and full of flavor, making for a great meal for one or for a whole dinner/lunch party. Arugula can be a bit bitter so it pairs nicely with the sweet carrots and the mild chicken (and a tiny bit of oil and salt).
The recipe below serves four, but you can add and decrease the amounts to fit your table needs.
Roast Chicken Breast – you can do this two ways:
– You can roast a whole organic chicken and then using the breast for this recipe and the rest for other things (soups, sauces, another dinner, etc.).
– Or use nice, large organic chicken breasts that are plump to the touch. Getting the chicken breasts with skin and bone would be fine if you find it to be juicier. Then you can remove the skin later.
Truth be told I mostly do the chicken breasts because it is so much easier and I hate handling a full raw chicken if I don’t have to. So this is for the
Pre-heat oven to 400 degrees.
Spray a glass baking dish with coconut oil or avocado oil. Place two large breasts in the dish.
Lightly slice shallow lines in the breasts to allow marinade to sink in. Rub the chicken with:
– 1/3 cup of lemon or lime juice
– 1 tsp of oregano
– 1/4 tsp salt
– 1/2 tsp pepper
– Sprinkle with rosemary.
If you are making them without skin, place a sheet of parchment paper with some avocado oil on it over the dish. If you are making them with skin, place them skin side up.
Roast for 30 to 35 minutes.
After the chicken has been in the oven for 15 minutes or so, do the following:
– Slice four large organic carrots down the middle long-wise, then cut each again across the middle to make 16 sticks
Coat a large pan in a tbsp of avocado oil and place the carrots. Stir on med-hight heat. Add:
– 1 tsp of tumeric
– 1/2 tsp of black pepper
After a few minutes when the carrots begin to brown, add four or five big handfuls of organic arugula. Add salt to taste and cook for 5 minutes on low heat.
– Turn off the stove under the veggies and toss in sliced fresh black olives (don’t use canned).
The chicken should now be cool enough to handle, so hand pull the chicken breasts apart and add to the pan with arugula and carrots.
Stir all together and plate. If your tummy can take it, you can add a slice of avocado to the top.
Bon Appetit!