It's Fall!
The carrots for this dish was the new recipe. The chicken we kind of just made up, marinating a couple of hours in advance and the risotto, we cheated, and just made out of a box. It was a good quick meal. The carrots were so yummy!
The carrots recipe we got from Costco October 2017 page 37 magazine.
The carrots for this dish was the new recipe. The chicken we kind of just made up, marinating a couple of hours in advance and the risotto, we cheated, and just made out of a box. It was a good quick meal. The carrots were so yummy!
The carrots recipe we got from Costco October 2017 page 37 magazine.
 |
| Plated |
 |
| Lime Garlic Chicken |
 |
| Spiced Carrots |
Ingredients:
Carrots:
2 tablespoons olive oil
4-5 large carrots halved and cut into similar sized pieces
1/2 teaspoons ground cumin
3/4-1 teaspoons ground corriander
2 tablespoons lemon juice
1/2 cup water
1/4 cup fresh mint
salt and pepper
Chicken:
3 chicken breasts
half a head of garlic, peeled and cloves sliced
juice of two lemons
zest of two lemons
2 tablespoons olive oil
a splash of white wine
2 tablespoons olive oil
4-5 large carrots halved and cut into similar sized pieces
1/2 teaspoons ground cumin
3/4-1 teaspoons ground corriander
2 tablespoons lemon juice
1/2 cup water
1/4 cup fresh mint
salt and pepper
Chicken:
3 chicken breasts
half a head of garlic, peeled and cloves sliced
juice of two lemons
zest of two lemons
2 tablespoons olive oil
a splash of white wine
Directions:
Carrots:
1. Pre-heat oven to 400F.
2. Add oil to to a large saute pan. When heated, add carrots and cook for about 5 minutes until carrots start to get browned. Add cumin and coriander and stir.
3. Deglaze pan with lemon juice and put carrots and juices into a baking dish. Add water and cover with foil.
4. Cook for about 25-30 minutes.
5. Remove carrots from the oven and drain any remaining water and sprinkle mint. Season with salt and pepper and serve.
Chicken:
1. Place chicken in a baking dish and pour the rest of the ingredients on top of the chicken, spreading lemon zest and garlic across all three breasts. Let marinate for about an hour.
2. Cover with foil and bake at 400F for about 40 minutes until done.
1. Pre-heat oven to 400F.
2. Add oil to to a large saute pan. When heated, add carrots and cook for about 5 minutes until carrots start to get browned. Add cumin and coriander and stir.
3. Deglaze pan with lemon juice and put carrots and juices into a baking dish. Add water and cover with foil.
4. Cook for about 25-30 minutes.
5. Remove carrots from the oven and drain any remaining water and sprinkle mint. Season with salt and pepper and serve.
Chicken:
1. Place chicken in a baking dish and pour the rest of the ingredients on top of the chicken, spreading lemon zest and garlic across all three breasts. Let marinate for about an hour.
2. Cover with foil and bake at 400F for about 40 minutes until done.
What we liked:
So good and easy and simple. It was great to try a new recipe for the carrots!
What we didn't like:
Nothing, it was good.
What Kaspian thought about it:
he liked the carrots, so did Astrid!
Next time:
No changes!
No comments:
Post a Comment