Recipe of the Week: Garlic Herb Chicken, Sweet Potatoes, and Lemon Broccoli Squash
Anne-Marie and Jones Talmadge
Garlic Herb Chicken & Sweet Potatoes
2 lbs. organic pastured chicken thighs, or chopped breast
3 large sweet potatoes cubed
4 tbs. olive oil
6 cloves of minced garlic
2 tbsp. dried basil
Salt to taste
Pepper to taste
Place chicken in a deep tin or cake baking pan, place cubed sweet potatoes around the chicken and cover in the olive oil and the rest of the spices. Bake at 350 degrees for 30-40 min. Serve over quinoa or brown rice.
Lemon Broccoli Squash
1 medium onion sliced
4 cloves garlic
4 tbsp. olive oil
2 lbs. Broccoli chopped
1 lb zucchini squash sliced
1 lemon juiced
Salt to taste
Pepper to taste
In a large pot or wok, sauté the onions and garlic in the olive oil for 5 min. Add the broccoli and zucchini, cover and simmer for 10-15 minutes until soft but crispy. Remove cover and add lemon, salt, and pepper. Stir thoroughly for 1 minute then turn off heat and serve.