RECIPES Recipes That Energize ROASTED CHICKEN WITH A HONEY CARROT PURÉE, ROASTED VEGETABLES, HERBS AND CHILI Recipe and photo courtesy of Nick Bahan Serves 4 For Carrot Purée: 4 large carrots, peeled and cut into chunks 1 Tbsp. honey 1/4 tsp. lemon juice Pinch of cumin Salt to taste Boil peeled and cut carrots until tender. Transfer to blender and purée until smooth. Season. Adjust as needed.
For Roasted Vegetables, Potatoes, and Raw Chili: 10 Brussels sprouts 6 pearl onions 6 butterball/fingerling/any small potatoes 1 Fresno/jalapeño chili Salt Garlic powder Oil Take stems off onions and Brussels sprouts. Take off outer skin on onion and loose leaves on Brussels sprouts. Heat pan over medium heat and add 1 Tbsp. oil. Add Brussels, cut side down, and cook for 3-5 minutes. Then add the onions, also cut side down. Continue to cook until the vegetables are nicely browned and cooked through, about 10 minutes. Season with salt as needed. Quarter potatoes. Heat sauté pan to medium high and add 1 Tbsp. oil. Add potatoes cut side down and place in 425º oven for 5-7 minutes. Pull and flip potatoes to other cut side and continue to cook until golden brown and fully cooked through. Season with salt and garlic powder. Slice chilis thin and place in ice water to keep crisp and take some edge off.
To Finish: Oil Equal parts parsley, cilantro, basil, and mint Season chicken with salt and sear in sauté pan over high heat with a Tbsp. of oil until skin is golden brown and crispy, about 3 minutes. Flip and transfer to a roasting rack on a foiled lined sheet tray. Place in 425º oven for about 13-15 minutes,
40
greenliving | June/July 2020
depending on size or until internal temp reaches 165º. Pull and do a crack of fresh ground black pepper. Pick herbs, equal amounts, parsley, cilantro, basil, and mint. Take a spoonful of the carrot purée and place on edge of the plate. Using the back of your spoon, make a nice swoosh around the edge of the plate. Randomly but equally, spread potatoes and vegetables on top of the purée. Top with chilis and herbs. Place your cooked chicken breast adjacent to purée and veggies.
greenlivingaz.com
