CRISPY TURMERIC & LEMON CHICKEN, GREEN BEAN SALAD & SWEET POTATO FRIES – MAIN

Roast chicken is probably one of the ultimate comfort foods and if you’re staying in at the weekend its nice to have a little more time to prepare a traditional roast dinner. This recipe offers a bit of a twist,  is relatively quick to put together and is great for sharing with friends.

Turmeric, lemon juice and black pepper are my ‘Charlie’s Angels Superfoods’ for this recipe. Earthy, golden turmeric offers its potent anti-inflammatory powers that are enhanced by heat-bearing black peppercorns whilst bright and sunny lemons are packed with vitamin C and antioxidants. I’m serving  the chicken with ever popular sweet potato fries and a crunchy green bean salad topped with vitamin E-rich toasted almonds.

This dish is high in protein, low in sugar and rich in fatty acids, vitamin C, vitamin A, vitamin K, potassium and antioxidants.

(serves 4)

For the chicken:

  • 8 pieces of chicken (a combination of drumsticks & thighs)
  • 1 tbsp ground turmeric
  • 2 whole lemons, halved
  • 1/2 tbsp melted coconut oil*
  • A good pinch of sea salt
  • A pinch of freshly ground black pepper

For the salad:

  • 300g french beans
  • 1 ounce flaked almonds

For the sweet potato fries:

  • 2 medium sweet potatoes sliced into strips (chips)
  • A pinch of sea salt
  • A pinch of black pepper
  • 1/2 tbsp melted coconut oil*

Instructions:

  1. Preheat the oven to 220 degrees celsius.
  2. Arrange the chicken pieces onto a large roasting tray. Sprinkle the turmeric, salt and pepper onto the chicken, squeeze over the juice of two lemons (tuck the squeezed lemon quarters between the chicken pieces) and drizzle over the coconut oil.
  3. Put the chicken into the oven for 35 minutes until the skin is crispy and the chicken is cooked through.
  4. In a separate roasting tray spread the sweet potato chips in one layer, season and add coconut oil. Put into the oven and bake for 30 minutes until crispy and golden.
  5. While the chicken and sweet potato are in the oven, prepare the green beans. Bring a saucepan of water to the boil, add the green beans and cook for 3-5 minutes. Drain, transfer to a serving dish and lightly season with sea salt.
  6. Scatter the flaked almonds onto a small frying pan and toast over a medium heat until golden (be careful not to burn). Remove from the heat and toss the almonds with the green beans.
  7. When the chicken and sweet potato fries are cooked remove from the oven and transfer to separate serving bowls.
  8. Place the chicken, green beans and sweet potato in the centre of your table and dig in!
Nutrition Information (Per one serving)
Calories Protein (g) Fat (g) Carbs (g) Sugars (g) Fiber (g)
611 56 35 18.9 5.2 7g

PAMELA RYAN | NUTRITIONIST | CORPORATE NUTRITION + YOGA

Website: www.thehealthonist.com

Instagram: @the_healthonist

*Ingredients available in LloydsPharmacy Stores

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