Lemon Parsley Chicken w/ Rosemary Potatoes & Steamed Broccoli

LEMON PARSLEY CHICKEN W/ ROSEMARY POTATOES & STEAMED BROCCOLI

Time: 40 Minutes
Yield: 4 Servings
(10 Item Recipe)

Ingredients:

12 Organic chicken breast tenderloins, grilled or firm Tofu
9 Small t0 Medium Organic Red Potatoes, chopped into pieces
1/2 Head Organic Broccoli
4 Organic Lemons, squeezed
1/2 Organic Onion, diced
3 Cloves Organic Garlic, diced fine
1/4 Cup Fresh Organic Italian Flat Leaf Parsley, chopped fine, leave one sprig out for garnish
1/2 Cup Extra Virgin Olive Oil
3 Fresh Organic Rosemary Sprigs, stems removed, chopped fine
Sea Salt & Freshly Ground Pepper to taste

Directions:

Preheat oven to 400 degrees.  In a baking dish take red potatoes, 1/4 cup olive oil, rosemary, sea slat and pepper and roast for 40 minutes until golden.  Half way through you can toss them to keep them from burning.  In small steamer or pot cook broccoli steaming covered for 5-8 minutes.  In a hot preheated pan take chicken tenderloins add sea salt and freshly ground pepper.  Cook on each side approximately 2-3 minutes until a golden sear appears.  Flip and get the other side.  Done when juices run clear.  In another bowl juice lemons, add olive oil, fresh ground pepper and sea salt to taste.  Add chopped onions and garlic into mixture.  When the chicken and broccoli are done plate and then top with fresh raw onion, parsley and lemon mixture.

 

Vegan/ Vegetarian Version:

Everything the same but substitute chicken with grilled tofu.  Sear tofu until golden on each side.  Cut one large square then cut into a triangle by cutting the square diagonally.  By doing it with tofu you bring down the plate cost to under $2 per plate.

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