BRAISED BALSAMIC CHICKEN
4-6 8 ounce skinless, boneless chicken breasts
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil
1 carrot, FINELY diced
1 LARGE onion, thinly sliced
2-3 cloves garlic, FINELY minced
14.5 ounces can fire roasted tomatoes with juices
1/2 cup QUALITY balsamic vinegar
2 teaspoons QUALITY Italian seasoning
1-2 cups FRESH baby spinach
Parmesan cheese, for garnish
- Generously season chicken breasts with FRESH ground sea salt and black pepper.
- Heat oil in large skillet over medium heat.
- Add carrots, onions and garlic, sauteing 2-3 minutes until soft. Transfer to a bowl.
- Add chicken to skillet, sauteing 4 minutes per side until browned.
- Sprinkle with Italian seasoning.
- Return onion mixture to the skillet.
- Top with the tomatoes, their juices and the balsamic vinegar. Simmer 5 minutes.
- Stir in spinach leaves, sauteing until wilted.
- Top with Parmesan cheese and serve immediately.
MASHED CARROTS
2 pounds carrots, peeled and rustic cut
4 tablespoons butter, cubed
2 tablespoons QUALITY honey or HOT honey for more spice
FRESH ground sea salt and black pepper
- Place carrots in a steamer basket over 2 inches of water.
- Cover and steam 20 minutes over medium high heat until tender.
- Drain the carrots and transfer to a food processor. Process until chunks are smooth, but not totally pureed.
- Add the butter, honey, salt and pepper. Pulse until well mixed and keep warm.