Pan-Roasted Chicken, Squash, and Chard Salad with Bacon Vinaigrette


What you Need :

  • 4 bone-in chicken breast halves 
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 1 2/3 cups sliced Fuji apple
  • 1 tablespoon fresh lemon juice
  • 8 ounces Swiss chard leaves, thinly sliced
  • 1 tablespoon butter 
  • 4 1/4 cups (1/4-inch) cubed peeled butternut squash (about 1 1/2 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper, divided
  • 3 tablespoons maple syrup
  • 2 bacon slices, cut crosswise into 1/2-inch-thick pieces 
  • 8 ounces wild mushrooms, halved 
  • 2 garlic cloves, minced
  • 3 tablespoons apple cider vinegar
  • 1/4 cup fat-free, less-sodium chicken broth
  • 3 tablespoons walnuts, toasted and coarsely chopped

How to Make It :

Preheat oven to 400° To prepare chicken, loosen skin from breast halves by inserting fingers, gently pushing between skin and meat. Combine 1/2 teaspoon salt and 1/4 teaspoon black pepper; rub salt mixture evenly under loosened skin. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down, to pan; cook 5 minutes or until brown. Bake at 400° for 28 minutes or until a thermometer registers 165°. Remove chicken from pan; let stand 10 minutes. Discard skin. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat layer reaches opening. Reserve drippings and 2 tablespoons fat; discard remaining fat.  To prepare salad, combine apple, juice, and chard in a large bowl; toss to coat. Melt butter in a large skillet over medium-high heat. Add squash to pan; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook 10 minutes or until tender, turning to brown on all sides. Remove from heat; stir in maple syrup. Add squash mixture to apple mixture. Sprinkle salad with remaining 1/8 teaspoon black pepper; toss.  To prepare vinaigrette, heat reserved 2 tablespoons chicken fat in pan over medium heat. Add bacon to pan; cook 4 minutes or until crisp, stirring occasionally. Add mushrooms and garlic to bacon mixture; cook 3 minutes, stirring frequently. Stir in cider vinegar, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates. Stir in reserved chicken drippings and broth; bring to a boil. Remove from heat. Arrange 2 cups apple mixture on each of 4 plates; drizzle each serving with 1/4 cup vinaigrette. Top each serving with 1 chicken breast half and sprinkle each serving with 2 1/4 teaspoons walnuts.

Recipe adapted from: Cooking Light

Sexy Spinach Skillet


What you Need :

  • 2 tbs butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 6-8 mushrooms, halved
  • 2 tomatoes, diced
  • 1 tsp ground paprika
  • ¼ tsp cumin
  • Handful spinach
  • 50g feta
  • 4 eggs
  • Olive oil
  • Sea salt and cracked pepper
  • 2 red potatoes (diced and par-boiled)
  • Fresh coriander, parsley or basil

How to Make It :

Preheat oven to 200C. Melt butter in ovenproof frying pan, sauté onion, potatoes and garlic until fragrant. Add mushrooms and stir for 2 minutes to coat mushrooms. Add tomatoes paprika and cumin, cook for a few minutes until thickens. Add spinach and stir until just wilted, take off heat. Make wells in mixture and crack egg into each well. Season with salt and pepper and scatter feta over the top. Bake in preheated oven for 12-15 minutes until egg whites are cooked. Drizzle with olive oil and garnish with lashings of your favourite herbs. Serve with crusty bread


Recipe adapted from Cake Crumbs and Beach Sand

See yummy photo here