Chicken – rub with salt, pepper, olive oil. Grill.
Bed of sautéed veggies – chop even amounts of kale and Brussels sprouts (or just combo of dark leafy greens). Sauté in olive oil. Add salt and pepper. Add in shitake or other sliced mushrooms. Add in 1 tsp/2-3 cloves chopped garlic. You could also add in red pepper slices if desired. This is really almost a “left over” sauté blend.
Secret sauce – sauté finely chopped onions or shallots in olive oil (could use butter instead) in 10” pan until soft. Pour in chicken stock to cover. Option to add in 1/2c. white wine. Add 2-3 Tbsps of real Dijon mustard (Trader Joes has a great, pungent one). Add juice of 1-3 lemons depending on how much you like lemon. Bring to boil and then simmer to reduce. You can reduce as much or as little as you like (thin or thick sauce). You can also add in more stock if needed. Remove from heat when ready. Finish with salt, pepper, and 3 tbsp – 1/4c whole milk or cream, again depending on taste. You can also omit the milk and it is great. This is really an all around sauce. Vary as needed. Also great on things like asparagus.
Roasted potatoes – quarter yellow, red, and purple potatoes (again TJ’s has a great blended bag) or yellow potatoes like Yukon gold. Toss with olive oil, salt, and pepper. Roast on cookie tray in 350 degree oven for ~45 mins turning every 15-20 mins until crispy.
In terms of timing, I usually get some potatoes started. Then prep and start the sauce. Prep the chicken and veggies. Grill chicken and sauté veggies. Somehow it all finished about the same time. Serve by placing a base of veggies on plate, place chicken on top, potatoes on the side, cover chicken with as much/little sauce as desired.
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|Serving Size: 1 Serving (361g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 52 (30%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 17.3mg||5 %|
|Sodium 311.3mg||11 %|
|Potassium 706.1mg||19 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 19.6g|
|Protein 9.1g||13 %|
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Calories per serving: 174
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