Herbed Chicken Breast with Carrot Purée and Brown Butter

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!
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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.

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!

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Easy Garlic Lime Chicken Tacos with Lime Crema

Tacos. I can’t think of anyone who doesn’t love them. And these Easy Garlic Lime Chicken Tacos with Lime Crema are as easy to make as they are to love!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Easy Garlic Lime Chicken Tacos with Lime Crema! #glutenfreetacos #chickentacos #recipesfortwo #limecrema #cookingfortwo

The Tortillas:

No need to dirty a pan, we simply cook the freshest corn tortillas we can find right on the burner flame! Not only does it warm them up but it gives them those lovely charred edges.

Easy Garlic Lime Chicken Tacos with Lime Crema! #glutenfreetacos #chickentacos #recipesfortwo #limecrema #cookingfortwo

The Chicken:

Because we here at The Organic Kitchen like to make life easier, we offer this recipe using rotisserie chicken. But if you love to roast your own, you can double the recipe for our spicy lime chicken and use that, either way, you are going to toss that tender chicken in fresh lime juice, garlic and jalapeño for a fabulous taco filling!

Easy Garlic Lime Chicken Tacos with Lime Crema! #glutenfreetacos #chickentacos #recipesfortwo #limecrema #cookingfortwo

The Add Ons and Lime Crema:

Because this chicken is so flavorful, we keep the toppings fairly simple: avocado, Cotija cheese, and tomatoes. The final flavor flourish is the lime crema! Sour cream, mixed with lime juice and zest…yup, that’s it. So easy but adds a touch of creamy lime to each taco!

Easy Garlic Lime Chicken Tacos with Lime Crema! #glutenfreetacos #chickentacos #recipesfortwo #limecrema #cookingfortwo

 

The Recipe: Easy Garlic Lime Chicken Tacos with Lime Crema

What you need: a good pan and as always, a fabulous knife!

5 from 6 votes
Easy Lime Garlic Chicken Tacos with Lime Crema
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Easy tacos made using rotisserie chicken tossed in fresh herbs and spices! If you would rather roast your own chicken, see my link above for spicy lime chicken.

Course: dinner
Cuisine: Mexican
Keyword: cinco de mayo, easy dinner recipe, easy lunch recipe
Servings: 12 tacos
Author: Linda Spiker
Ingredients
For Lime Crema:
  • 1/2 cup crema or sour cream
  • juice and zest of half a small lime
  • pinch of sea salt and freshly ground pepper
For Tacos:
  • 2 large ripe avocados, peeled and diced or sliced
  • 16 cherry tomatoes, cut in half or quartered
  • 4 limes, two for juice and two for garnish
  • juice of one lemon
  • 1-2 tablespoons minced jalapeno pepper, depending on how hot you like it!
  • 2 cloves garlic, peeled and minced finely
  • 6 cups sliced rotisserie chicken, or use my spicy lime chicken linked above
  • 2-3 tablespoons olive oil
  • Sea salt and freshly ground pepper to taste
  • 12 corn tortillas
  • 6 oz Cotija cheese
  • 4 tablespoons chopped cilantro for garnish
Instructions
For crema:
  1. In a small bowl whisk together sour cream or crema, lime juice, zest, sea salt and pepper, set aside

For Tacos:
  1. Prep tomatoes and avocado, set aside. Crumble Cotija cheese.

  2. Juice lemon and two limes, whisk with jalapeno and garlic, set aside

  3. Quarter remaining limes for garnish

  4. Slice chicken

  5. Place a pan on medium heat, add olive oil. When oil is hot add chicken and cook, gently stirring here and there until heated through

  6. While chicken cooks, heat tortillas on other cooktop burners, using tongs to turn

  7. When chicken is heated through, toss with prepared lemon/lime juice and herbs, season with sea salt and pepper

  8. Fill tortillas with chicken, avocado, tomato, cotija cheese, garnish with crema and cilantro and serve!

 

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Chimichurri Steak, Potato and Salad Board

One word: Chimichurri. If you don’t make it on the reg, you should. It’s a healthy, delicious way to add flavor to almost anything. In this case, filet mignon. This, my friends is The Organic Kitchen’s Chimichurri Steak, Potato and Salad Dinner Board! 
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Chimichurri Steak, Potato and Salad Board #chimichurristeak #paleo #whole30 #roastedpotatoes

The Steak and Chimichurri:

Tender, juicy filet mignon, seared on the cooktop and finished in the oven, drizzled in fresh lime chimichurri… simply dreamy. Chimichurri originated in Argentina and is usually a simple combination of onions, garlic, olive oil, green herbs, and lemon or lime juice. Totally worth the five minutes it takes to whisk together!

Chimichurri Steak, Potato and Salad Board #chimichurristeak #paleo #whole30 #roastedpotatoes

The Potatoes:

Crispy roasted potatoes are our favorite. We use ‘new gold’ potatoes for this board but you could also use fingerling or even sweet potatoes. We drizzle them in olive oil and sprinkle with sea salt and freshly turned black pepper and then pop them in the oven. While they roast, we prep the salad and cook the steaks. The whole meal takes about 50 minutes, from start to gloriously delicious finish!

Chimichurri Steak, Potato and Salad Board #chimichurristeak #paleo #whole30 #roastedpotatoes

The Salad:

Keeping it simple here: greens, apples, pecans, and your choice of feta or avocado and a light, lemon vinaigrette! What an exquisite meal!

Chimichurri Steak, Potato and Salad Board #chimichurristeak #paleo #whole30 #roastedpotatoes

This Meal is Adaptable!

I show this as a meal for two served on one platter, but of course you could make this incredible meal for two, four, or six and simply serve on plates!

Chimichurri Steak, Potato and Salad Board #chimichurristeak #paleo #whole30 #roastedpotatoes

The Recipe: Chimichurri Steak, Potato and Salad Dinner Board

What you need: a grilling pan, a rimmed cookie sheet and parchment paper. As always you need a good quality knife. I love my Wusthof Ikon 8″ Chef’s knife!

5 from 15 votes
Chimichurri Steak, Potato and Salad Dinner Board
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

A complete meal of steak, potatoes and salad! Serve on a board for two, or double/triple the recipe to feed a crowd.

Course: dinner
Cuisine: American
Keyword: date night, easy dessert recipe, Paleo recipes, potatoes, steak, whole30 recipes
Servings: 2
Author: Linda Spiker
Ingredients
  • 10 'new' gold potatoes (or any small variety), quartered
  • about 1/3 cup olive oil, divided
  • sea salt and freshly ground pepper, to taste
  • 2 tablespoons parsley, finely chopped
  • 2 Tablespoons cilantro, finely chopped
  • 1 small clove garlic, peeled and minced or grated with microplane
  • 1 small shallot, peeled and diced
  • zest and juice of one lime
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons honey (optional, whole30 please omit)
  • 2 6 oz filet mignon
  • 2 cups baby greens
  • 1/4 cups pecans
  • 2 Tablespoons feta (or avocado if living dairy free)
  • 10 slices apples
Instructions
  1. Preheat oven to 425 degrees and place one oven rack in upper third of oven and another rack in lower third of oven. Place a sheet of parchment on rimmed cookie sheet

  2. While oven heats: quarter potatoes, place on parchment covered cookie sheet

  3. Lightly drizzle potatoes in olive oil (about 1 tablespoon) and toss. Sprinkle with sea salt and pepper to taste, toss again

  4. Place cookie sheet on upper rack in oven and roast for 35-40 minutes or until potatoes are crispy and browned

While potatoes cook, do everything else:
  1. In a small bowl whisk together: 2 tablespoons olive oil, garlic, parsley, cilantro, shallot, pinch of sea salt and pepper, zest and juice of one small lime. Set aside

  2. In another small bowl whisk together salad dressing: 2 Tablespoons olive oil, 1 tablespoon lemon juice, honey (optional), a pinch of sea salt and a few turns pepper. Set aside

  3. Place greens, feta 9or avocado), nuts and apple slices on platter (or in bowl)

  4. Season both sides of steaks lightly with sea salt and pepper

  5. Heat an oven safe grill pan for three minutes on cooktop on high heat

  6. Add olive oil to pan, heat for 30 seconds. Add steaks to pan, turn heat down to medium and sear for five minutes

  7. Turn steaks and place in oven on lower rack, cook 4-5 minutes for rare, 5-6 minutes for medium rare, 8 for medium (note: every oven cooks differently. Your timing may vary) 

  8. Remove steaks from oven and allow to 'rest' for five minutes

  9. Toss salad in dressing, place on platter. Remove potatoes from oven and place on platter. Slice steaks, place on platter and drizzle with chimichurri, serve!

 

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Easy Chicken Piccata with Baby Arugula

When it comes to romantic meals, this Easy Chicken Piccata with Baby Arugula ranks high on our list! It’s beautiful, light, lemony and best of all, simple to make.
(This post contains affiliate links off which I may make a commission. Your price remains the same)

Easy Chicken Piccata with Baby Arugula #chickenpiccata #glutenfree #grainfree #pasta

How To Get It Done Quickly and Easily!

To keep this meal quick and easy, we use chicken tenders dredged in in flour, sautéed in olive oil, lemon and white wine and then toss it all together with pasta and baby greens! The entire meal takes about 20 minutes to make. We love this meal any time, but it’s also perfect for celebrating anniversaries, Valentine’s day and simply double the recipe for small dinner parties!

Easy Chicken Piccata with Baby Arugula #chickenpiccata #glutenfree #grainfree #pasta

Make This Meal Gluten or Completely Grain Free!

To make this meal gluten free we use Jovial Gluten Free Pasta! The grains are not only gluten free but are soaked for easy digestion! BUT if you want to go completely grain free we recommend Cali’flour Foods pasta! I love introducing you to interesting new healthier pasta options and Cali’flour Foods has come up with a winner! This pasta is made with only two ingredients: cauliflower and lentils for a firm, al dente, grain free pasta that tastes great and has fabulous texture. I also love Cali’flour foods pizza crusts. And now they make mini flat breads too!

Easy Chicken Piccata with Baby Arugula #chickenpiccata #glutenfree #grainfree #pasta

 

The Recipe: Easy Chicken Piccata with Baby Arugula for Two

Tips and what you need: for best results cook pasta to package instructions. You will need a stock pot, and a colander. If you want to try GRAIN FREE CALI”FLOUR FOODS PASTA <—click!

5 from 12 votes
Easy Chicken Piccata with Baby Arugula
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

A quick and easy version of a traditional Chicken Piccata with a heathy twist of added baby greens!

Course: dinner
Cuisine: Italian
Keyword: #chicken piccata, grain-free, pasta
Servings: 2 servings
Author: Linda Spiker
Ingredients
  • 10 ounces chicken tenders
  • 6 ounces pasta, we love Jovial gluten free pasta or Califlour Foods Grain Free Pasta (see links above)
  • sea salt and freshly ground pepper, to taste
  • 1/2 cup your favorite flour (regular, gluten free, or almond flour)
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons white wine
  • 1 cloves garlic, peeled and minced or grated
  • 1 lemon ( juice one half, slice the other)
  • 1/3 cup chicken broth
  • 1/2 tablespoon capers, drained
  • 2 tablespoons butter
  • 1 cup baby arugula
  • 1/4 cup grated parmesan cheese
  • sprinkling of toasted pine nuts (optional for garnish)
Instructions
  1. Place a medium pot of salted water to boil, cook pasta to package instructions. While waiting for water to boil and pasta to cook prepare chicken

  2. Place your choice of flour in a shallow bowl. Generously sprinkle chicken tenders with salt and pepper, then dredge in flour. Set aside

  3. Place medium sized pan on med/high heat. When pan is hot, coat pan with olive oil. When oil is hot but not smoking add chicken tenders

  4. Sauté for 3 minutes or until golden in color, turn and cook other side for 3 minutes (don't forget to start that pasta!)

  5. Remove chicken from pan, place on a plate and cover (don't worry if chicken is not cooked through, we cook it more in a minute)

  6. Turn heat off. Add wine to pan

  7. Turn heat back on to medium and scrape pan with rubber spatula to loosen any browning and chicken bits as wine simmers

  8. When wine is simmering, add minced garlic

  9. Simmer for about two minutes, being careful not to burn the garlic, then add broth, butter, 1 tablespoon lemon juice, 4 lemon slices and capers, stir

  10. Return to simmer and add cutlets to pan. Cook for a minute or two on each side. (do not overcook) Check chicken to be sure it is cooked through and turn off heat.

  11. Place greens in a colander. When pasta is al dente, pour into the colander (do not rinse) drizzle with a little olive oil and toss with a pinch of sea salt

  12. To plate: place pasta and greens on each dish, top with chicken and sauce, garnish with parmesan and pine nuts (if using) and serve

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Jalapeño Turkey Burgers with Basil Mayo

Sometimes a girl just gets a craving for a burger. And in my experience, the guys don’t mind going along with that craving one bit. These Jalapeño Turkey Burgers with Basil Mayo and Healthy Potato Salad are our new favorite burger and side!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Jalapeño Turkey Burgers with Basil Mayo #turkeyburger #basilmayo #springburger

The Burger: It May be Turkey, But It’s Anything But Dry!

Sometimes people are afraid of turkey burgers because they can be a bit dry. Not the case here! We like to use 85% lean turkey for this burger, so it’s nice and juicy. We add spices and fresh jalapeño to make it super flavorful. But the flavor doesn’t end there!

Jalapeño Turkey Burgers with Basil Mayo #turkeyburger #basilmayo #springburger #burger

The Basil Mayo and Add Ons:

To create an even more delightful flavor experience, we top this burger with mayo whisked with a little fresh basil and white balsamic. Then we add traditional burger toppings like lettuce and tomato. Crazy good! Wanna Make This Burger Gluten Free? Opt for a gluten free bun or wrap in lettuce!

Jalapeño Turkey Burgers with Basil Mayo #turkeyburger #basilmayo #springburger

Serve With a Side Of Healthy Potato Salad:

When it comes to potato salad we like ours tossed in olive oil, sea salt and pepper! Simple, light and a fabulous compliment to our tasty burger! Pine nuts are optional. Click here for Easy Potato Salad with Asparagus Recipe!

Jalapeño Turkey Burgers with Basil Mayo #turkeyburger #basilmayo #springburger

 

The Recipe: Spicy Turkey Burgers with Basil Mayo

Tips and what you need:  a good knife, and a quality white balsamic (or sherry vinegar) Learn how to handle a hot chili pepper <—here. Serve with a side of Healthy Potato Salad <—recipe

5 from 15 votes
Jalapeño Turkey Burgers with Basil Mayo
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

A flavorful burger with even more flavorful toppings!

Course: Main Course
Keyword: #bbq, #burger, #easy dinner
Servings: 2 servings
Author: Linda Spiker
Ingredients
The Burgers:
  • 3/4 pound 85% lean ground turkey. If your ground turkey has excess liquid, be sure to set on paper towels to remove the juices.
  • 1 tablespoon minced jalapeño
  • 3/4 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon powdered garlic
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
The Toppings:
  • 1/3 cup good quality mayo
  • 2 teaspoons white balsamic (or sherry vinegar)
  • 3 basil leaves, chopped
  • 2 buns (or iceberg lettuce for wrap)
  • 2 slices white cheddar cheese
  • 4 tomato slices
  • baby or iceberg lettuce
Instructions
Burgers:
  1. You can use a pan on the cooktop or a grill to cook these burgers. If using a grill to cook burgers, clean, spray and preheat to 400 degrees

  2. Place turkey in a bowl, add spices and minced jalapeño. Mix with hands until well combined, form into two patties and set aside

  3. Whisk together mayo, vinegar and chopped basil, set aside

  4. Slice tomatoes

  5. If using a grill place burgers on grill cooking for 12 minutes (or until cooked through) flipping halfway through cooking time. If using a grill pan on the cooktop, heat grill pan on medium high heat. When pan is hot add a little olive oil and cook burgers for 12 minutes, flipping halfway through cooking time. Make sure burgers are cooked through.

  6. When burgers are done add cheese until melted, then place lettuce and tomato on bottom bun, add burger and top with basil mayo and top bun. Of course you can also wrap in lettuce if going protein style:)

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