Tuesday, October 18, 2016

Weeknight Fall Supper

"As colors fade and slip away from the landscape, trees stand bare. 
We rely on words to keep the memory alive." 
by Holly Mathers-Shuemaker

The Colors live
Between back and white
In a land that we
Know best by sight.
But knowing best 
Isn't everything,
For colors dance
And colors sing,
And colors laugh
And colors cry-
Turn off the light
And colors die,
And they make you feel;
Every feeling there is
From the grumpiest grump
to the fizziest fizz.
And you and I
Know well
Each has a taste
And each has a smell
And each has a wonderful
Story to tell... 
ending page from Hailstones and Halibut Bones by Mary O"Neill
Chicken,Broccoli and Sweet Potatoes with Cranberries and Pecans

Cook's Notes
: I loved this recipe on so many levels First it was easy using a sheet pan and roasting ingredients, then there are the amazing flavor combinations and last but not least it's healthy. Cooking the sweet potatoes ahead of the rest of ingredients ensures they will be cooked through when chicken and broccoli are ready. 
The recipe was adapted from cookingclassy.com and serves 4.
  • 1 large sweet potato, peeled and diced into 3/4-inch cubes (3 cups) 
  • 1/2 tsp. Saigon cinnamon
  • 4 TB. olive oil or lemon olive oil, divided 
  • 1- 1/2 lbs boneless skinless chicken breasts, diced into pieces (about 1 1/4-inches, keep them close to the same size so they all cook even) 
  • 3- 1/2 cups small broccoli florets 
  • 1/2 of a medium red onion, diced into chunks 
  • 3 cloves garlic, minced 
  • 3/4 tsp of each dried thyme, sage, parsley and rosemary 
  • dash of nutmeg 
  • Salt and freshly ground black pepper 
  • 1/2 cup pecans, whole or roughly chopped 
  • 1/3-1/2 cup dried cranberries 

  • Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Place sweet potatoes in a mound and pour 1 tablespoon oil over top and toss to evenly coat. Spread into an even layer and sprinkle with cinnamon. Roast in preheated oven for 15 minutes (meanwhile chop and prep remaining ingredients). 
  • Remove sweet potatoes from oven, add in chicken pieces, broccoli florets, and red onion around sweet potatoes (just placing everything randomly). Sprinkle with garlic and drizzle everything with remaining 3 TB. olive oil (focusing mostly on the broccoli so it doesn't dry) and toss with a spatula to evenly coat. Sprinkle evenly with thyme, sage, parsley, rosemary and nutmeg and about 1/2 tsp. salt and 1/2 tsp. pepper. Toss again to evenly coat mixture with seasonings. 
  • Return to oven and roast about 16 - 20 minutes longer, tossing once halfway through, until chicken registers 165 degrees in center. 
  • Add in cranberries and pecans last 5 minutes of cooking time. Serve immediately.

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