Grilled Chicken w/ Garlic Mashed & Onion Beet Sauce


Time: 25 Minutes
Yield: 2 Large plates (Adult Size with 3 pieces of chicken each
(9 Item Recipe)

Carnivore, Vegan & Vegetarian Recipe Included


6 Organic Chicken Tenderloins – Hormone & Steroid Free (Trader Joe’s 2lbs for $6.99)
6 Organic Red Potatoes, medium size
4 Organic Garlic Cloves
1/2 Organic Onion, rough chop
1/2 Organic Beet, juiced
1/2 – 1 Cup Organic Soy Milk
3 Tablespoon of Extra Virgin Olive Oil
Sea Salt to taste
Freshly Ground Pepper to taste


Take your washed beet 1/2 and juice.  Set beet juice aside.  Cut up your onions into a nice rough chop.  Take the potatoes and cut into 4 pieces each.  In pan fill with water covering potatoes.  On medium high heat bring water, potatoes, and garlic to a boil.  Reduce to a simmer and cover for 15 minutes. Drain and smash potatoes add 1/2 – 1 cup soy milk, 1 Tablespoon olive oil until creamy consistency reached.  You can also add sea salt and pepper to taste.  In a frying pan on medium heat add 1 tablespoon olive oil, add tenderloins and cook on each side until golden.  Typically about 3 minutes on each side until juices run clear.  You can cover them in their first 2 minutes of cooking keeping them moist while they go from frozen to white throughout, then the last minute for the golden sear removing lid. Add freshly ground pepper and sea salt to chicken as it cooks to get a nice golden crust to it.  In small fry pan take half the olive oil and spread on pan then add in the onions and cook on medium until they sweat and begin to turn translucent about 2 minutes stirring the whole time, then add the beet juice and 1/4 cup of water bringing sauce to a nice simmer.  Simmer until it reduces into a nice purple carmelized onion sauce.  Should take 3-4 minutes total.  Add sea salt and pepper to taste.
Take a spoon full of potatoes then top with 3 pieces grilled chicken, then top with fresh onion beet sauce.


I do this meal with fresh steamed broccoli and it makes a delicious dinner it is also really pretty.  We also sometimes serve it in a bowl with the purple onion beet juice collected on the bottom surrounding the potatoes.  We make this meal for $2.25 per plate.  It sure beats the pricing of fast food and is loaded with fresh, natural and healthy ingredients bringing great nutrition to your plate without breaking your budget.  We picked up the chicken tenderloins at Trader Joe’s this time and they were $6.99 for a 2lb bag loaded with 40 tenderloins in all.  They are flash frozen so you have to make sure you don’t overcook them.  Frozen chicken tends to want to toughen faster then cooking fresh.  Using the tenderloins really cuts the food bill down while still using the hormone, steroid free natural and organic chicken.  Great meal for company or any get together.  The meal is really beautiful with its purple color and the lovely grilled golden sear on the chicken and the pink skinned potatoes.


You can also make this wonderfully by substituting the chicken for firm tofu. Follow the directions the same.  This version reduces the cost from $2.25 to $1.50 per plate. You will also cook the tofu until golden on each side but cook a bit less on the time.  About 2 minutes on high heat on each side being sure not to burn them.  You want a nice golden sear on the tofu.  Everything else is the same.

**Beet Note**

If you do not have a juicer, do not fret you can shred the beets and put them in with the onions to sweat.  It works just the same and looks just as delicious adding the beet to the meal rather then just the beet juice.




2 Comments Add yours

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  2. Demetria Rubinagh says:

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