Chicken Dinner Winner! mmm this is a fairly quick but definitely tasty meal. I few weeks ago I made some Jamie Oliver burritos. Inspired by this meal, I tweaked it to create another version. My grilled chicken and veg with dollops of pesto. Served with sides of baked carrot, beetroot and goats cheese plus baked potatoes. Grilled chicken & veg Ingredients: 4 large chicken thighs, washed, patted dry and sliced thin 1 brown onion sliced very thin 1 clove garlic sliced thin 1 red capsicum sliced thin 8 mushrooms 1/4 cup white wine 1 tablespoon paprika 1 tablespoon oregano Salt/pepper to taste 2 tablespoons of extra virgin olive oil (or coconut oil) Fresh pesto to serve In a bowl, add the chicken, garlic, onion, wine, oil, salt/pepper, paprika and oregano. Mix everything with your hands so the chicken is covered in the marinade. Place in the fridge for at least half hour. You could prepare this the night before. To the bowl, add the capsicum and mushrooms. Mix through. Using a grillet, heat on high. You need a hot pan. Cook the chicken in batches, turning until the chicken has browned and cooked. Serve in a large dish and dollop 4 to 6 tablespoons of pesto over the chicken. The pesto I made included cashews, babys spinach, basil, parsley and olive oil. #glutenfree #dairyfree #paleo I will post the recipe for this at a later date. If you dont have time to make it, store bought version will be fine. Baked beetroot and carrot with goats cheese. Ingredients: 1 large beetroot cut into small pieces 2 carrots cut into similar size pieces to the beetroot 1 small brown onion sliced thin 2 tablespoons of oil (less if using coconut) 1/4 bar of goats cheese Salt/pepper to season Add the veg to a baking dish. Season and mix in the oil. Place in a preheated oven of 180 deg. Bake for half hour or when you can pierce the carrot. Remove the dish and crumble the goats cheese over the top. Bake for another 10 minutes.
Posted on: Tue, 14 Oct 2014 09:47:16 +0000
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