Herby Chicken and Veggies

About a month ago I heard about an organic produce co-op through the homeschool group I started to get involved with in Bakersfield. I checked it out and the prices were very reasonable. I was also excited because they not only had drop locations in Bakersfield, they also had one in Simi Valley which is really close to where we were going to be moving.

Of course I couldn’t keep my excitement to myself and so I told Ruth and Cara about it too. We decided to work it out so that we would take turns picking up the produce each weekend.

This weekend was my first weekend picking up the produce. However, Cara was getting ready to go on a vacation so she actually gave me some of her extras from the week before as well. Saturday morning I steamed a few of the carrots and put them in the food processor for Bean. It was quite the task restraining myself from eating the whole lot of it myself. I seriously have never tasted better carrots in my life.

Among the veggies that Cara gave me was one of the biggest leeks I have ever seen! So tonight I combined a bit of it with some of the carrots, some potatoes I already had and a couple chicken breasts I got at Whole Foods.

Stephen is SUCH a meat eater normally, but we actually wound up splitting a chicken breast and mostly eating veggies. He said, “I have never really liked veggies, but those were some of the best tasting veggies I’ve ever had.” Freshness seriously makes all the difference.

Anyway, here’s the recipe for what we had tonight. Hope you enjoy them!

Herby Chicken and Veggies
Ingredients
-2 chicken breasts
-3 red potatoes
-2 large carrots
-about half of a giant leek
-4-5 fresh sage leaves, chopped
-1-2 tsp fresh rosemary, chopped
-olive oil
-salt and pepper to taste

Directions
Preheat oven to 375.

Chop your veggies and herbs. Layer chopped veggies in the bottom of a roasting pan or casserole dish. Sprinkle herbs, salt and pepper over them. Salt and pepper chicken breasts. Place on bed of veggies. Drizzle olive oil over the entire dish.

Place in oven and bake 1 hr 15 min or until chicken is no longer pink and potatoes are tender.

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2 Comments

Filed under Gourmet Lisa

2 responses to “Herby Chicken and Veggies

  1. Kurt and Alisha

    Kurt and I LOVE Abundant Harvest.. They are the best. Just wait until the summer fruits and all the delicious stone fruit you will be getting. They give you so much of it and it is seriously the best. We especially love the pluots. (plums crossed with apricots)

  2. Wow, yum!! Glad you got some good use out of those veggies! Your dinner looks amazing.

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