CRISPY LEMON CHICKEN WITH RICE AND SWEET POTATO RECIPE
Steps:
- Preheat the oven to 375°F (190°C)
- To prepare the chicken, drizzle 1 tablespoon extra-virgin olive oil into a large baking dish (at least 9 by 12 inches/23 by 30 cm). Add the sweet potato and onion slices, season with salt and pepper, and toss them in the oil.
- Arrange the potato and onion slices in a single layer in the base of the dish. Place the lemon slices over them.
- In a small bowl, whisk together the lemon juice, Worcestershire sauce, onion powder, and thyme. Drizzle this mixture all over the chicken and rub into the top and underside of the chicken, coating it as much as you can.
- Place the seasoned chicken, skin side up, in the center of the baking dish.
- To prepare the rice, rinse the rice under cold running water and drain. Transfer to a small bowl and stir in the olive oil, turmeric, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Scatter the rice around the chicken in the baking dish
- Pour the boiling water directly over the scattered rice (but not over the chicken). Cover the dish tightly with aluminum foil and bake in the oven for 45 minutes
- Remove from the oven and uncover. Return to the oven to cook until crispy, 30 minutes longer
PALEO CHICKEN WITH SWEET POTATO AND CAULIFLOWER RICE
Delicious full meal for everyone, especially you paleos!
Provided by Anonymous
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Run cauliflower florets through the food processor until it resembles grains of rice.
- Season chicken with paprika, salt, and pepper; allow to come to room temperature.
- Heat half the coconut oil in a skillet over medium heat. Stir sweet potato into hot oil until coated; add cinnamon and nutmeg. Cover skillet and cook until potatoes are slightly tender, about 4 minutes. Stir cauliflower 'rice' into sweet potato mixture, reduce heat to low, and cook, stirring occasionally, until sweet potatoes and cauliflower are tender, 10 to 15 minutes.
- Heat remaining coconut oil in a separate skillet over medium heat. Add chicken to hot oil and cook until lightly browned, 3 to 4 minutes. Flip chicken breast and stir cauliflower greens into the same skillet, evenly coating with oil. Cover skillet and cook until chicken is no longer pink in the center and greens are tender, about 3 more minutes. Squeeze lemon juice over chicken mixture.
Nutrition Facts : Calories 313.5 calories, Carbohydrate 21.1 g, Cholesterol 67.2 mg, Fat 14.2 g, Fiber 6.2 g, Protein 27.6 g, SaturatedFat 10.5 g, Sodium 118.2 mg, Sugar 5.1 g
CHICKEN AND SWEET POTATO RICE
Sweet potatoes have served as a great rice extender for many generations in Asia. The softness and sweet taste of the sweet potato gives rice a livelier taste, that's why it is liked by many. Try this sweet potato rice recipe where I've added some meat. You can eat this dish as-is, or serve it with other meat or vegetables.
Provided by Pearl Ishizaki
Categories World Cuisine Recipes Asian Japanese
Time 1h20m
Yield 2
Number Of Ingredients 7
Steps:
- Put rice in a large bowl and cover with water. Swirl water to rinse the rice, pour into a wire mesh strainer to drain; repeat. Soak clean rice in 1 cup of fresh water for 30 minutes.
- Mix chicken, 1/4 teaspoon salt, and pepper in a bowl; let stand for 10 minutes.
- Combine rice and soaking water, chicken, sweet potato, and 1/4 teaspoon salt in a microwave pressure cooker. Cover the cooker; cook in microwave at 600W for 10 minutes. Remove the cooker from the microwave; let stand for 15 minutes.
- Release pressure according cooker manufacturer's instructions. Mix well before serving.
Nutrition Facts : Calories 543.6 calories, Carbohydrate 108.1 g, Cholesterol 32.8 mg, Fat 1.3 g, Fiber 7.2 g, Protein 21.8 g, SaturatedFat 0.4 g, Sodium 991.7 mg, Sugar 6.4 g
CHICKEN AND SWEET POTATO RICE
Sweet potatoes have served as a great rice extender for many generations now in Asia. The softness and sweet taste of the sweet potato gives rice a livelier taste that's why it is liked by many. Try this sweet potato rice recipe where I've added some meat so you can eat this dish as is or serve it with other meat or vegetables.
Provided by Pearl Ishizaki
Categories Yam/Sweet Potato
Time 1h
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Start by washing the rice 1-2 times or until the water used to wash the rice becomes clearer. After the last wash, use a strainer to drain the liquid completely then soak the rice in a cup of water for about 30 minutes.
- Season about 100 grams of ground chicken with a quarter teaspoon of salt and a quarter teaspoon of pepper. Mix well then leave it for about 10 minutes so the chicken can absorb the flavors from the seasonings.
- Wash the sweet potato carefully then slice it into smaller pieces, about a centimeter cubes.
- Once the rice, ground chicken and sweet potato are ready, you can put all those ingredients in the microwave pressure cooker including the water used to soak the rice. Add about a quarter teaspoon of salt then mix all the ingredients inside.
- Cover the microwave pressure cooker then cook in the microwave for about 10 minutes using 600W. After 10 minutes, keep the microwave pressure cooker covered for 15 more minutes to allow the remaining steam inside to continue to cook the rice and soften it.
- After 15 minutes, remove the cover then mix well before serving.
Nutrition Facts : Calories 454.6, Fat 4.6, SaturatedFat 1.3, Cholesterol 42.5, Sodium 345.5, Carbohydrate 85.1, Fiber 2.6, Sugar 1.6, Protein 15.7
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