CHICKEN
BREASTS WITH TURMERIC AND COLLARD GREENS SALAD
by CHEF DAN:
Serves
4
INGREDIENTS:
2
teaspoons ground turmeric
1
teaspoon EACH sea salt, cumin, smoked paprika
1
butternut squash, peeled
4
tablespoon coconut oil
2
tablespoon lime juice
1
tablespoon pure maple syrup
3
teaspoons fish sauce
3
boneless, skinless, chicken breasts, about 1-1/2-pounds
1
head Napa cabbage, shredded
2
tablespoon vegetable oil
1
cup plain Greek yogurt
DIRECTIONS:
(preheat oven to 450F)
1.
Using
a peeler, slice ribbons off long neck squash until you 2 cups ribbons; set
aside.
2.
Cut
reaming squash in half lengthwise, scoop out and discard seeds.
3.
Cut
squash into 1/2" half-moons.
4.
Toss
squash pieces with 2 tablespoon coconut oil in a bowl.
5.
Add
turmeric and next 3 ingredients, and toss to coat.
6.
Spread
squash mixture to a baking sheet and roast until golden brown about 20 minutes.
7.
Whisk
lime juice and next 2 ingredients in a bowl.
8.
Add
squash ribbons and toss to coat; set aside.
9.
Meanwhile
rub chicken breasts with turmeric mixture in bowl.
10.
Heat
remaining 2 tablespoons coconut oil in a skillet over high heat and when sizzling.
11.
Sear
chicken breasts, turning often, until browned on all sides.
12.
Transfer
skillet to the oven and roast about 20 minutes.
13.
Remove
stems from collard greens.
14.
Stack
halved leaves into a neat pile.
15.
Starting
at 1 long side, roll into a tube, then slice at 1/2" intervals across tube
to create ribbons.
16.
Transfer
squash ribbons to a plate
17.
Add
vegetable oil to dressing and whisk to combine.
18.
Using
your hands, massage collard in dressing until dark green.
19.
Return
squash ribbons to bowl and toss to combine.
20.
Divide
among plates and serve roasted squash and chicken with yogurt along side
ENJOY
DAN: BE STRONG
AND HAVE FAITH!!
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