RUSTIC OVEN ROASTED
W/POTATOES & ONIONS
Time: 40- 60 Minutes
Yield: 4 Servings
(8-9 Item Recipe)
8 Organic Chicken Breast Tenderloins or Firm Tofu
(Boneless, skinless, hormone/steroid free chicken)
3 Large Organic Russet Potatoes, chopped into small cubes
1 Large Organic Onion, chopped into slices, cut into half
1 Large Clove Organic Garlic, sliced thin
4 Cups Purified Water
1 Tablespoon Organic Oat Flour, Sprinkled atop evenly
Sea Salt & Freshly Ground Pepper
2 Cups Fresh Organic Quinoa, cooked ahead (optional)
Preheat oven to 400. In glass oven safe dish add the olive into the dish. Then add the potatoes, chicken, onions, garlic. Top with oat flour, sea salt and freshly ground pepper. Add water around the above items.
Cook in oven for 40-60 minutes. Set a timer for 25 minutes and then again at 40 minutes to check and see if done. You want the potatoes soft when forked, and juices to run clear on your chicken.
Short Cut Using Fat Free Vegetarian Chicken Gravy Mix
If you are short on time. You can pick up a fat free, vegetarian chicken gravy mix from any health food grocery store. You want a low sodium type.
Here is a great fat free vegetarian gravy mix option that was picked up from Whole Foods and available there. We tested it out on the recipe above and it worked wonderfully in the recipe. The ingredients were layered same way, olive oil, potatoes, onions, garlic, chicken. Then add water around ingredients. Top with full package of this above vegetarian gravy mix. Sprinkle dry mix everywhere including on chicken and on sides where water is. Bake 40-60 Minutes. Omit oat flour , sea salt and freshly ground pepper from your version as there is plenty in this fat free vegetarian gravy mix. It is done when chicken juice runs clear and potatoes are soft when forked.
Goes Great With QUINOA!
This meal is great alone. To supplement it with a side, we make a pot of organic quinoa. It is great putting quinoa on the bottom of a bowl and serving topping with chicken, onions and potatoes and broth.