Category Archives: chicken

Lime Chili Chicken Skewers

Posted on by
15

Grilling season is in full swing and these simple Lime Chili Chicken Skewers are the perfect main course for any backyard BBQ or tailgate party. And they are Paleo, Keto and Whole30 Compliant.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Lime Chili Chicken Skewers #chickenskewers #chickenkabobs #limechili #whole30 #paleo

The Marinade:

Marinated in olive oil, lime juice and various spices these skewers are moist and flavorful. You can leave the meat marinating for as little as an hour or as long as 24, which means you can prep them a day ahead or the morning of, head to work and they are ready to pop on the grill when you get home! Just remember, when it comes to marinating, generally longer is better.

Lime Chili Chicken Skewers #chickenskewers #chickenkabobs #limechili #whole30 #paleo

Grilling:

The key to successful grilling is a little prep and some high heat. Make sure the grill is clean and sprayed with an organic grill spray before turning it on. Then turn the grill to high heat and turn down if needed as the chicken cooks. When meat comes in contact with a hot grill, it contracts, which is a good thing because that means less sticking.

Lime Chili Chicken Skewers #chickenskewers #chickenkabobs #limechili #whole30 #paleo

The Recipe: Lime Chili Chicken Skewers

What you need: a good knife and reusable container with lid. 

5 from 11 votes
Print
Lime Chili Chicken Skewers
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

These simple marinated Lime Chili Chicken Skewers are the perfect main course for any backyard BBQ or tailgate party! And they are Paleo, Keto and Whole30 Compliant.

Course: dinner
Cuisine: BBQ
Keyword: bbq chicken, kabobs, kebabs, lime chili chicken skewers
Servings: 4 servings
Author: Linda Spiker
Ingredients
Marinade:
  • Remember when it comes to marinating, longer is better. This chicken can be marinated 1-24 hours. I usually prep it a day ahead, or the morning I plan to serve it.
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons freshly squeezed lime juice
  • 3 tablespoons red wine vinegar
  • 2 teaspoons chili powder
  • 1 teaspoon sweet paprika
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/4-1/2 teaspoon cayenne pepper (1/4 tsp=mild, 1/2 tsp=med, use as much as you want for hot!)
Chicken:
  • 2 pounds boneless, skinless chicken breasts or thighs, or a combination of the two, cut into 1 1/2" chunks (I am going to push for dark meat here. It's so much more moist than breasts...trust me:)
  • sea salt and freshly ground pepper to taste
Optional Garnishes:
  • chopped cilantro
  • your choice of small green or red hot chili pepper sliced, or red pepper flakes
  • lime wedges for squeezing over chicken
Instructions
For Marinade:

  1. Whisk all ingredients together and set aside

For Chicken Skewers:

  1. Cut chicken into cubes and place in a covered container. Pour marinade over chicken and refrigerate for 1-24 hours (the longer the better) Turn meat halfway through marinating time to make sure all chicken is coated in marinade.

  2. Remove chicken from marinade and place on four skewers, sprinkle generously with sea salt and pepper to taste

  3. Spray clean grill with organic non stick spray and preheat grill to 425 degrees

  4. When grill is hot, add skewers. Close lid and cook for 10-12 minutes or until juices run clear, turning halfway through cooking time (if your chicken is cut into bigger chunks, allow more time)

  5. Remove, and garnish with cilantro and peppers if desired

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment withThe Organic Kitchen’’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

 

Lemon Chicken with Roasted Potatoes

Posted on by
19

We are big fans of this Easy Lemon Chicken with Roasted Potatoes Meal from Sun Basket meal delivery. It’s super easy, absolutely delicious, and when it comes to cooking, it doesn’t get more convenient than Sun Basket !
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Easy Lemon Chicken with Roasted Potatoes #lemonchicken #glutenfree #whole30 #paleo

 

SUN BASKET: Perfect for Couples or Families!

We completely look forward to the days our Sun Basket box arrives on our doorstep! Each box contains three nights of fresh, healthy, perfectly portioned gourmet meals for two or four. Yep, Sun Basket also has family plans now!

Easy Lemon Chicken with Roasted Potatoes #lemonchicken #glutenfree #whole30 #paleo

Easy, Convenient, and Less Expensive!

Simply open up the box, pull out the ingredients, do a little slicing and dicing and in 20-30 minutes you’ll enjoy an incredibly delicious meal. Another perk, you don’t have to go to the store! And honestly, for the two of us, having  Sun Basket  delivery is cheaper than if we went to the store and bought everything ourselves. Right now  Sun Basket meal delivery is $6.16 per serving!

Easy Lemon Chicken with Roasted Potatoes #lemonchicken #glutenfree #whole30 #paleo

Sun Basket kicked off 2019 with a few fabulous changes that offer more ways to have your Sun Basket, your way. But of course they still have your favorite traditional, Paleo, and Gluten free options available too!

  1. NEW: More recipes: Now, Sun Basket is serving up 18 recipes to choose from every week! Never get bored with eating clean.
  2. NEW: Introducing 3 new meal plans:
      • Vegan: Going plant-based has never been easier. Enjoy creative meatless recipes with seasonal organic produce, plant-based proteins, and our house-made signature sauces.
      • Pescatarian: Perfect for those who want to eat a plant-focused diet with a healthy dose of wild-caught seafood. We only use seafood listed as Best Choice or Good Alternative by the Monterey Bay Aquarium Seafood Watch program.
      • Mediterranean: Modeled after one of the world’s healthiest diets, with seasonal produce, lean meat & wild-caught seafood paired alongside whole grains, healthy fats, and fresh herbs.

    CHOOSE FROM 18 HEALTHY & DELICIOUS RECIPES A WEEK FROM SUN BASKET! SAVE $45 IF YOU ORDER TODAY!

    $35 off - Sun Basket

 

About This Meal: Sun Basket Calls it Mrs. Scorcese’s Lemon Chicken

This meal is a collaboration between Sun Basket and Rustic, the Sonoma County restaurant of film legend Francis Ford Coppola. One of our favorite recipes at Rustic is the lemon chicken inspired by Martin Scorsese’s mother. The chicken is drowned in lemon juice with fresh oregano, and cooked to a golden brown.

Easy Lemon Chicken with Roasted Potatoes #lemonchicken #glutenfree #whole30 #paleo

 

The Recipe: Easy Lemon Chicken with Roasted Potatoes

Tips and what you need: a good frying pan and of course a good knife!

5 from 13 votes
Print
Lemon Chicken with Roasted Potatoes
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

This meal is a collaboration between  Sun Basket and Rustic, the Sonoma County restaurant of film legend Francis Ford Coppola. One of our favorite recipes at Rustic is the lemon chicken inspired by Martin Scorsese’s mother, whom Francis visited with often. The chicken is drowned in lemon juice with fresh oregano, and cooked to a golden brown. 

Course: dinner
Keyword: chicken dinner, Paleo, roasted potatoes, whole30
Servings: 2 servings
Author: Sun Basket Meal Delivery
Ingredients
  • 3/4 pound new potatoes (white, rose or yukon gold work well)
  • 1 sprig fresh rosemary
  • 1/2 pound baby broccoli (broccolini)
  • 3 tablespoons extra virgin olive oil
  • 10 ounces boneless chicken thigh pieces
  • 1 lemon
  • 2 medium shallots
  • 1 teaspoon fresh garlic, grated or minced
  • 1 teaspoon fresh oregano
  • 1/4-1/2 teaspoon red chili flakes (note: red pepper flakes lose potency over time, so if yours aren't fresh you may want to add a bit more)
  • 1 cup chicken broth
  • 1/4 cup white wine (white grape juice or water for my paleo/whole30 friends)
Instructions
Roast the potatoes and baby broccoli:

  1. Heat the oven to 425ºF.

    Scrub the potatoes; cut them into quarters.

    Trim the ends from the baby broccoli, strip the rosemary leaves from the stems; coarsely chop the leaves. Set aside.

    On one end of a sheet pan, toss the potatoes and rosemary with 1 tablespoon olive oil, bake for 20 minutes.

While Potatoes Roast Prep Remaining Ingredients:

  1. Peel and finely chop the shallots.

    Finely chop, press, or grate enough garlic to measure 1 teaspoon.

    Strip the oregano leaves from the stems; coarsely chop the leaves

    After potatoes have cooked for 20 minutes, remove pan from oven add the baby broccoli with 1 to 2 teaspoons oil and toss. Season the broccoli and potatoes with salt and pepper. Place back in the oven and roast until tender and lightly browned, another 15 minutes or so.

While the vegetables roast, brown the chicken and lemon slices:

  1. Transfer chicken to a plate; pat dry with a paper towel. Cut thighs in half, season generously with salt and pepper.

    Thinly slice half the lemon; juice the other half and set aside for finishing the dish.

    In a large frying pan over medium-high heat, warm 1 tablespoon olive oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through (3 to 5 minutes a side). Transfer to a plate.

    Add the lemon slices to the pan; cook until browned on one side, 2 to 3 minutes. Transfer to the plate with the chicken; do not clean the pan.

Cook remaining ingredients:

  1. In the same pan used for the chicken, if dry, add 1 to 2 teaspoons olive oil and warm over medium heat. Stir in the shallots, garlic, oregano, and as many chili flakes as you like. Season with salt and pepper and cook until fragrant, 1 to 2 minutes.

Finish the chicken:

  1. Add ¼ cup white wine (or water) to the shallot mixture; bring to a boil, loosening any browned bits. Add the broth, chicken, and lemon slices; bring to a boil. Cook at a vigorous simmer until the chicken is cooked through, 2 to 4 minutes. Stir in the lemon juice; season to taste with salt and pepper.

  2. Remove vegetables from oven when they are browned and slightly crispy, plate. Add chicken and pour sauce over the top!

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

Grilled Chicken with Strawberry and Arugula Salad!

Posted on by
11

Spring and summer, the time for simple, lovely, easy to put together meals. We love this Grilled Chicken with Strawberry and Arugula Salad for it’s simplicity, flavor and beauty. See what we mean…
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Grilled Chicken with Strawberry and Arugula Salad! #grilledchicken #strawberrysalad #paleo #whole30 #recipesfortwo

 

The Chicken:

Brining is the secret to success when it comes to boneless, skinless chicken breasts (don’t worry it’s easy!). These breasts were brined in sea salt salt and water for 30 minutes, then grilled to juicy perfection. No dry, tasteless chicken breasts here!

Grilled Chicken with Strawberry and Arugula Salad! #grilledchicken #strawberrysalad #paleo #whole30 #recipesfortwo

The Salad:

Peppery arugula with sweet, ripe, colorful strawberries, sprinkled with roasted pine nuts. So simple. So lovely.

Grilled Chicken with Strawberry and Arugula Salad! #grilledchicken #strawberrysalad #paleo #whole30 #recipesfortwo

The Dressing:

We give you two choices: we prefer an olive oil and white balsamic vinaigrette on this salad. It’s smooth, fresh and light, perfect for spring and summer. But you can also use a traditional balsamic.

Grilled Chicken with Strawberry and Arugula Salad! #grilledchicken #strawberrysalad #paleo #whole30 #recipesfortwo

 

The Recipe: Grilled Chicken with Strawberry and Arugula Salad!

What you need: Himalayan or kosher sea salt for brining and a quality white balsamic vinegar (<—our fave but we also like this one) If you prefer you can use a traditional balsamic. You will also need parchment paper and a rolling pin for pounding chicken.

5 from 8 votes
Print
Grilled Chicken with Strawberry and Arugula Salad!
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A fresh, light, beautiful spring/summer salad with a choice of white balsamic vinaigrette or traditional balsamic vinaigrette. Paleo and Whole 30!

Course: dinner, Main Course
Cuisine: American, BBQ, grilling
Keyword: #bbq, #easy dinner, Paleo, whole30
Servings: 4
Author: Linda Spiker
Ingredients
For Chicken:
  • 4 smallish boneless skinless chicken breasts, pounded and brined
  • 6 cups water
  • 1/3 cup sea salt, I use Himalayan sea salt, but you can use Kosher too
  • sea salt, pepper, olive oil
For Salad:
  • 4 cups organic baby arugula
  • 2 cups sliced organic strawberries
  • 1/4 cup roasted pine nuts
For White Balsamic dressing:
  • 1/3 cup extra virgin olive oil or avocado oil
  • 3 tablespoons white balsamic
  • 1 tablespoon fresh lemon juice
  • pinch sea salt and black pepper
If using traditional balsamic
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon dijon mustard
  • pinch sea salt and pepper
Instructions

  1. Place water and salt in a large bowl and stir

  2. Place chicken breasts between folded parchment paper and pound with a rolling pin until uniformly thick (about 3/4" thick is best)

  3. Place breasts in salt water for 30 minutes

While breasts brine, prepare salad and dressing, preheat grill:

  1. After breasts have brined for 20 minutes, place lettuce and sliced berries on platter, sprinkle with pine nuts and  whisk together dressing ingredients

  2. Preheat grill on high, about  425 degrees

  3. After breasts have brined for 30 minutes, remove breasts from water, pat dry with paper towels

  4. Brush with olive oil and season with salt and pepper, to taste

  5. Place breasts on preheated grill, close lid and cook until nice golden grill marks are established (3-4 minutes), then turn the meat a quarter turn (don’t flip, just rotate the same side a 1/4 turn) and cook until new criss-cross marks appear.  (3-4 minutes)

  6. Turn breasts over, lower heat to med/low (about 350 degrees) close lid and cook for five more minutes until just cooked through. Don't over cook! Remove from grill

  7. Whisk dressing again and dress salad

  8. Leave whole or if desired, cut breasts on the diagonal and serve topped with salad

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

Grilled Naan Chicken Salad Wraps with Cherry Salsa!

Posted on by
4

When it comes to summer and cooking, for us it’s all about not really cooking at all, which is where these Grilled Naan Chicken Salad Wraps with Cherry Salsa come in!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Grilled Naan Chicken Salad Wraps with Cherry Salsa #saladwraps #easydinner #cherrysalsa #chickenwraps

No “Real” Cooking Required:

Ok we love a big elaborate BBQ for sure. But sometimes we want that fun, outdoor BBQ experience without all the fancy sauces, multiple courses, and clean up. When we want a fast delicious grilled menu in minutes, we opt for these Grilled Naan Chicken Salad Wraps with Cherry Salsa. Just heat naan outside on the grill or inside on a grill pan, add lettuce, rotisserie chicken, cherry salsa and some feta and voila! A tasty, gorgeous meal with very little work.

Grilled Naan Chicken Salad Wraps with Cherry Salsa #saladwraps #easydinner #cherrysalsa #chickenwraps

The Salsa:

This salsa is not only beautiful, it’s a sweet, tart, spicy, salty combination that compliments the savory chicken and feta perfectly. To make your life easier, use a cherry pitter. It’s a little hand held device that pops that pit right out! But if you don’t have one, no worries, I give instructions for pitting cherries the old fashioned way in the recipe below.

Grilled Naan Chicken Salad Wraps with Cherry Salsa #saladwraps #easydinner #cherrysalsa #chickenwraps

That’s a Wrap!

Wrap all that goodness up in warm grilled naan and it’s heaven on earth. Your mouth and your belly will be happy. You hands will be too, since there will be like three dishes to wash…unless you use paper plates and then there won’t be one.

Grilled Naan Chicken Salad Wraps with Cherry Salsa #saladwraps #easydinner #cherrysalsa #chickenwraps

If Peaches are More Your Jam…

Click here for the same recipe, different salsa!

Grilled Naan Chicken Salad Wraps with Cherry Salsa #saladwraps #easydinner #cherrysalsa #chickenwraps

The Recipe: Grilled Naan Chicken Salad Wraps with Cherry Salsa

Tips and what you need: To make your life easier, use a cherry pitter. If cooking indoors, you will need a grill pan. If you aren’t sure how to handle a hot pepper click here for a tutorial.

5 from 3 votes
Print
Grilled Naan Chicken Salad Wraps with Cherry Salsa!
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

A quick and easy meal that is warm, delicious and satisfying! Please see "tips" above in blog post for advice on pitting cherries.

Course: dinner, lunch
Keyword: cherry salsa, chicken wrap, wrap
Servings: 4 wraps
Author: Linda Spiker
Ingredients
Cherry Salsa:
  • 1 cup pitted and quartered cherries (I used red and yellow)
  • 1/4 cup finely chopped red onion
  • 1-2 teaspoons or more or less finely minced jalapeno, basically use as much or as little as works with your level of heat tolerance
  • 1 tablespoon cilantro, chopped
  • 2 tablespoons roasted salted pepitas (pumpkin seeds)
  • juice of half a lime
  • sea salt to taste
Wraps:
  • 2 cups warm rotisserie chicken
  • 2 cups fresh lettuce (I used baby greens)
  • 1/2 cup crumbled feta or soft goat cheese
  • 4 pieces naan bread, grilled
Instructions

  1. Note: To save time I recommend using a cherry pitter. If you choose to do it by hand, no problem! Use a knife to score the cherry around the pit, then twist each half of the cherry in opposite directions, cherry will come apart. Use fingers to pry that pit out!

Cherry Salsa Prep:

  1. Pit and dice cherries, toss with minced jalapenos, onions, lime juice, sea salt, pepitas and 1/2 tablespoon cilantro, reserving the rest for garnish. Set aside

Wraps:

  1. If using an outdoor grill, preheat to 400 degrees with lid closed. If cooking indoors use a grill pan on the cooktop to heat naan right before serving.

  2. Shred warm chicken by hand

  3. Add naan to pan or outdoor grill and cook each side until grill marks are established and bread is hot (1-2 minutes)

  4. Add lettuce to each piece of naan, add shredded chicken, feta and salsa, sprinkle with remaining cilanto

  5. Serve

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with Cook with Me Darling’s ideals and that I believe would be of value to my readers.The Orgnaic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

Herbed Chicken Breast with Carrot Purée and Brown Butter

Posted on by
10

When we visit our cabin in Sundance, Utah, we often eat at a little farm to table restaurant nearby. They serve an amazing Herbed Chicken Breast with Carrot Purée and Brown Butter that we just love. When we return home we always crave that meal. So I recreated it, and you my lucky friends get to reap the rewards!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Herbed Chicken Breast with Carrot Purée and Brown Butter #bakedchicken #carrotpuree #glutenfree #paleo

 

The Chicken:

Brined for 30 minutes, smothered in herbs and then cooked with the skin on, this chicken breast is anything but dry and tasteless. Browned in a skillet and then oven finished, so you have that fabulous combination of crispy skin and tender meat. This meal is casual enough for everyday and special enough for romantic celebrations.

Herbed Chicken Breast with Carrot Purée and Brown Butter #bakedchicken #carrotpuree #glutenfree #paleo

 

THREE KEYS TO MAKING A PERFECTLY TENDER CHICKEN BREAST:

  1. Bone in, skin on! The bone and the skin make for the most flavorful, tender chicken breast.
  2. Brine: Don’t be intimidated! It’s as simple as soaking the chicken in salt water for 30 minutes.
  3. Start on the cooktop, finish in the oven. Tender inside, crispy outside. And there you have it! How easy is that?

The Carrot Purée and Brown Butter:

There is nothing better than taking a forkful of this savory herbed chicken and swirling it around in that bed of sweet carrot purée and browned butter. If you have never tasted brown butter, it has a caramelized nutty flavor that basically makes this meal a little piece of heaven.

Herbed Chicken Breast with Carrot Purée and Brown Butter #bakedchicken #carrotpuree #glutenfree #paleo

Need More Healthy Chicken Recipes?

Chicken lovers, click here, here, and here!

The Recipe: Herbed Chicken Breast with Carrot Purée and Brown Butter

Tips and what you will need: People often overcook chicken, making it dry. Resist that temptation! You will need a food processor or blender, an oven safe pan and a good sea salt: I use fine himalayan sea salt for brining.

5 from 6 votes
Print
Herbed Chicken Breast with Carrot Purée and Brown Butter
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

A tender chicken breast, rubbed with herbs and served with whipped carrots and brown butter!

Course: dinner
Keyword: brown butter, carrot puree, herbed chicken, Paleo, roasted chicken
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 4 chicken breasts, bone in skin on
  • 1/3 cup kosher salt, or Himalayan sea salt (for brining)
  • 3 tablespoons olive oil
  • pepper, to taste
  • garlic powder, to taste
  • 4 sprigs fresh thyme, leaves stripped and chopped (you can use extra sprigs for garnish)
  • 2 tablespoons freshly chopped parsley
  • 4 cups carrots, peeled and sliced 1/4" thick
  • 2 cups chicken broth
  • 1/2 cup plus 2 tablespoons butter, separated
Instructions

  1. Place 6 cups water into a large bowl, add sea salt and stir. Add chicken breasts. Go do something productive or take a nap while chicken brines for 30 minutes

  2. Preheat oven to 400 degrees and place oven rack in upper third of oven

  3. Remove breasts from salt water and pat dry with paper towel. Brush chicken skin with a little olive oil. Sprinkle with garlic powder, sea salt and pepper. Rub gently into skin

  4. Heat oven safe pan on cooktop on med /high heat for two minutes. Add olive oil. When oil is hot add chicken, skin side down to pan, cooking until golden brown, lowering heat if necessary (about five minutes)

  5. Turn chicken skin side up, sprinkle with thyme and transfer pan to oven and cook for 20-30 minutes depending on the size of chicken breast.

  6. While chicken breasts are cooking, make carrots and brown butter:

  7. Place a medium size sauce pan on cooktop on high heat, add broth. Bring to a boil, then lower to a simmer. Add carrots and cook until soft and much of the broth has evaporated (about 8 minutes) NOTE: if the carrots are soft but you feel like there is too much broth left in the pan, pour broth into a small bowl and use only if needed to thin our puree

  8. Pour into carrots and what's left of broth into processor or blender, add 2 tablespoons butter, a pinch of sea salt and pepper and blend until smooth. Place back in pan and keep warm while you make brown butter:

  9. Place a very small pan on medium heat, add 1/2 cup (1 stick) butter. Simmer butter, stirring frequently for about five minutes. Be patient. Butter will bubble, then become frothy and finally the center will erupt with a golden color. Immediately turn off heat and stir. Your butter is now browned! 

  10. When chicken breasts are done, plate food: Divide carrots evenly onto four plates, top with chicken, drizzle with brown butter and garnish with parsley and a few remaining sprigs of thyme. Eat up!

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

View The Organic Kitchen’s Privacy Policy. 

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.