January Recipes

Sheet Pan Chicken

Recipe from wellplated.com

Ingredients:

• 4 boneless skinless chicken breasts (lightly pounded to a relatively even thickness)

• 3 tablespoons extra-virgin olive oil

• 4 clove of garlic (minced)

• 2 tablespoons chopped rosemary (fresh if possible)

• 1 teaspoon ground cinnamon

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 4 cups brussels sprouts (halved or quartered) 

• 1 large sweet potato (peeled and cut into ½ inch cubes)

• 1 medium red onion (cut into ¾ inch pieces)

• 1 medium granny smith apple (peeled, cored and cut into 1 inch pieces – larger than the other veggies)

Directions:

1. Preheat the oven to 425 degrees.

2. Place the chicken breasts in a large zip top bag.  Drizzle with 1 ½ tablespoons of olive oil, then add the garlic, 1 tablespoon rosemary, cinnamon, ½ teaspoon salt and ¼ teaspoon black pepper.  Zip the bag tightly, then shake and rub the bag to coat the chicken in the oil and spices.  Set aside while you chop the veggies and apple.   You can also refrigerate for up to 1 day. 

3. Once chopped, place the brussels sprouts, sweet potato, onion and apple on a large, rimmed baking sheet.  Drizzle with the remaining 1 ½ tablespoons olive oil, then sprinkle with remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper.  Toss to evenly coat, then spread into an even layer.

4. Remove the chicken from the marinade and place on top of the apples and vegetables.  Place in the oven and roast until the chicken is cooked through and the internal temperature reaches 165 degrees, about 18 – 22 minutes (or until done).  Once the chicken is cooked through, remove to a plate to rest and cover with foil to keep warm.  Toss the apple and vegetables on the pan, then return the pan to the oven and continue baking until caramelized and tender, about 10 to 15 additional minutes.  Sprinkle with the remaining 1 tablespoon of rosemary.  Serve warm with the rested chicken. 

4 Servings - Prep Time: 20 minutes - Cook Time: 25 minutes 

Anti-Inflammatory Broccoli, Ginger, Leek & Turmeric Soup

Ingredients: 

• 3/4 Tbsp olive oil 

• 4 cups chopped leeks 

• 1 Tbsp chopped ginger or ¼ tsp ground ginger 

• 4 cups broccoli florets 

• 1/2 tsp turmeric 

• Pinch of black pepper 

• 3 cups vegetable or chicken stock 

Directions: 

1. Heat oil in a large pot over medium heat. Add the leeks and cook, stirring occasionally, about 7-10 minutes, until leeks are cooked through. 

2. Transfer the leeks to a slow cooker with the ginger, broccoli, turmeric, salt, oil, and stock. 

3. Cover and cook on low for about 3 hours- until broccoli is tender. 

4. Using a blender or handheld blender, blend until creamy and smooth. 

Recipe courtesy of Eat Well, Age Well

Photo courtesy of Pixabay.com 

Sweet Potato Soup

Ingredients 

• 2 Tablespoons olive oil 

• 2 yellow onions, thinly sliced 

• 2 cloves garlic, minced 

• 4 cups vegetable or chicken broth 

• 4 large juiced oranges* 

• 2 carrots, chopped 

• 2 sweet potatoes, peeled and chopped 

• 4 tablespoons fresh parsley, chopped 

• Salt/Pepper to taste 

Directions 

Assemble the soup. 

Heat a large pan over medium high heat. 

Add oil followed by onions and garlic, sauté 3 – 6 minutes till fragrant. 

Add broth, orange juice, carrot, sweet potato, parsley, salt and pepper. 

Cover pot and let simmer for 15-20 minutes until potatoes are soft. 

Remove from heat and place mixture in blender. 

Cover the hole on top with a clean towel and blend until smooth and serve. 

*You can use orange juice if needed. A large orange has 2-3 ounces of juice, so add ¼ cup per sweet potato. 

Makes 4-6 servings | Recipe adapted from April Dawn King