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Chicken and roasted vegetables over rice recipe
Chicken with roasted vegetables over rice
2 cups of rice cooked
2 chicken breasts
Olive oil
Butter
Butternut squash
Green apple
Dried cranberries (Craisins)
Fresh herbs
Preheat oven to 350 degrees.
Cook the rice according to the package directions.
While the rice is cooking prepare your vegetables.
Butternut squash: Cut off the bottom carefully to create a flat surface, use a “Y” peeler to remove the skin then slice it in half. Scoop out the seeds on the inside then dice them into about ½ inch pieces.
Green apple: Slice the apple off the core and dice it into ½ inch pieces.
Add your vegetables to a bowl and toss with olive oil and some salt and pepper. Place them on a lined baking sheet for easy cleanup and place in the oven for about 20-25 minutes until they are browned and softened.
Place the chicken on a flat surface and using a sharp knife, cut it horizontally to create two same sized fillets. Repeat with the second chicken breast. Sprinkle both sides with salt and pepper.
In an oven safe pan, add a tab of butter along with some olive oil to heat. Once the mixture is heated, add the chicken breasts slowly. Let the chicken cook until it moves around the pan freely and doesn’t stick (about 3-4 minutes). Flip the chicken over and place the pan in the oven with the roasting veggies to finish cooking the chicken (about 5-7 minutes depending on the thickness of your chicken or until it reaches an internal temperature of 165 degrees.)
Plating
Fluff the rice and place about ½ cup in the center of the dish. Place one of the chicken breast fillets on top along with some of the vegetable mixture. Sprinkle dried cranberries and some fresh herbs on top and enjoy!
Roasted Cauliflower & Tomato Mexican Chili Soup Recipe
1 large head of cauliflower
1 28oz can whole tomatoes
3 cloves of garlic
3-6 dried chilies of your choice – I use pasilla and mulato
2 tablespoons olive oil
1.5 teaspoons chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon ground oregano
1 tablespoon cumin
Salt and pepper to taste
- Turn on the oven to 375 degrees and line a baking tray with foil, parchment, silpad, etc.
- Clean and chop up the cauliflower into florets.
- In a large bowl combine the olive oil, chili powder, paprika, garlic powder, ground oregano and cumin. Toss the cauliflower florets in the mixture and place on the baking tray along with the garlic cloves.
- Roast the cauliflower for about 25 minutes until it is fork tender.
- While the cauliflower is roasting, put 3 cups of water into a stock pot on medium heat and add the dried chilies (stems removed) to start reconstituting.
- Once the cauliflower is roasted, add it to the pot with the chilies along with the whole tomatoes and simmer for 30 minutes.
- After the soup has simmered and the flavors have melded, blend the soup either by putting it into a blender in batches or using an immersion blender. Taste and add salt and pepper according to your liking.
- Serve with shredded cheese, tortilla chips, diced avocado, fresh tomato, cilantro or onion.
