2 (8-ounce) boneless, skinless chicken breasts, cut into ½-inch-thick strips
¼ cup extra-virgin olive oil
½ cup balsamic vinegar
1 large garlic clove, finely chopped
1 teaspoon finely chopped fresh rosemary or ⅓ teaspoon dried
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pound parsnips (about 4-6 small ones), peeled and cubed
½ pound sweet potatoes, peeled and cubed
½ pound russet potatoes, peeled and cubed
1 teaspoon honey
5 ounces arugula, thick stems removed
1 ounce shaved Parmesan Cheese
Directions
1. Preheat the oven to 400° F.
2. In a bowl, combine the chicken, 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, garlic, rosemary, and ⅛ teaspoon each salt and pepper. Toss to coat. Cover and refrigerate for 30 minutes.
3. Arrange the parsnips, sweet potatoes, and russet potatoes in a single layer on a large baking sheet. Drizzle with 1 tablespoon oil and season with ⅛ teaspoon each salt and pepper. Transfer to the oven and roast, tossing occasionally, until vegetables are tender, about 45 minutes. Let stand while you prepare the chicken.
4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until it is cooked through, 6 to 8 minutes. Transfer the chicken to a plate.
5. Add 5 tablespoons vinegar and the honey to the pan. Cook over high heat, stirring up browned bits, until the vinegar is reduced by about half, 2 to 3 minutes. Return the chicken to the pan and cook, stirring, until well glazed, about 1 minute.
6. Place the arugula and roasted vegetables in a large bowl. Whisk together the remaining 1 tablespoon oil and 2 tablespoons vinegar. Pour over the greens and toss to coat.
7. Arrange the vegetables on individual serving plates. Top with the warm chicken pieces and shaved Parmesan. Serve immediately.
Makes 4 servings
Nutrition information per serving: 480 calories, 19 g fat, 3.5 g saturated fat, 45 g carbs, 7 g fiber, 14 g sugars (includes 1 g added sugars), 32 g protein, 350 mg sodium
December 24, 2020 at 06:00PM
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