Chef Kimberly Larsen shows us how to prepare a seasonal and super healthy meal. For more information, go here.
Peach Gazpacho Chicken & Red Rice One Pot
2 pounds boneless chicken breast
2 cups peaches, peeled & diced
1/4 cup grape seed oil, divided (can use sunflower, coconut or flavored oil)
2 cups rice of choice, (choose a rice with a 20-25 minutes cooking time)
4 cups chicken broth, reduced sodium
1 cup white or red wine
1 tablespoon garlic
1 cup carrots, small dice
2 cups onion, small dice
1 cup celery, small diced
1 cup bell pepper (color of choice), small dice
1/4 cup fresh parsley, rough chopped
2 tablespoons fresh basil, rough chopped
Preheat oven to 400 degrees F. Season chicken lightly with salt and pepper.
Heat a large sauce pan over med-high heat. Lightly coat bottom of pan with oil and add seasoned chicken. Cook on both sides until lightly browned, about 2 minutes per side. Remove the chicken from the pan. Repeat process with any remaining chicken. Keep chicken covered on plate until ready to return to pan.
Reduce the heat to medium and add 2 teaspoon butter. When melted add diced onion, carrot, celery and bell pepper to pan. Cook for 2 minute. Add the red rice and garlic. Stirring toast lightly, or 3 minutes. Slowly add the wine and cook until reduced by half, scraping the bits on bottom of pan. Stir in chicken stock and parsley. Cover and cook for 10 minutes. Remove lid carefully.
Place the reserved chicken on top of the rice. Cover with peaches. Replace lid. Allow to cook for another 10 minutes. Or until rice and chicken are cooked. Add more chicken stock or water if needed.
Remove from heat and allow to stand for 10 mins. Top with peach gazpacho and serve with roasted cauliflower
Peach Gazpacho
2 cups peaches, small dice
1 cup cucumber peeled and seeded, small dice
2 cups tomato, small dice
2 cup bell pepper, small dice
1 1/2 cup red onion, small dice
1 bunch cilantro, chopped
1/4 cup lime juice, orange juice or lemon juice (or combination)
1 teaspoons garlic, minced
1 teaspoon salt
1/2 teaspoon garam masala
Lightly toss all ingredients together in medium size mixing bowl.
*notes: Cut ingredients the same size. This is a salsa like recipe
Roasted Cauliflower
3 heads assorted colored cauliflower
2 tablespoons minced garlic
1/4 cup olive oil
1/4 cup water
1 tablespoon garam masala
1 tablespoon sweet paprika
sea salt & pepper
Heat oven to 475 degrees.
Remove cauliflower from stem and break into bite size pieces. Place in large mixing bowl.
In small mixing bowl combine garlic, olive oil, water, graham marsala, sweet paprika, salt & pepper.
Toss Cauliflower with marinade. Start by drizzling around edges of bowl tossing cauliflower, then repeat.. This will help marinade to distribute evenly.
Spread cauliflower onto baking sheet. Don't over crowd. You can roast 2 trays at once so spread out if needed.
Place in oven for 15 minutes. Tossing once halfway through cooking. If you are cooking 2 sheets at the same time switch placing in oven with each other. You may need to increase cooking time by 2 minutes depending on oven.
Remove and allow to cool slightly.
