425 Oven
Two generous servings w/
extra for lunch or snack
Sauce
2/3 Cup Citrus Juice (I
used a mix of grapefruit, orange & lime)
1/4 Cup Tomato Paste
2 Tbs Coconut Oil,
Butter or EVOO
1 Tbs Dijon Mustard
1 Tbs Smoked Paprika or
Chili Powder
1 Tbs Citrus Zest
1 Tsp Salt
1/2 Tsp Black Pepper
1 Tsp Onion Flakes
1/2 Tsp Garlic Powder
1 Pound Boneless
Skinless Chicken Thighs
1 Pound Favorite Firm
Vegetables (I used mini baby squash & baby sweet pepper medley)
(Opt) 1 Sprig Rosemary,
Thyme or Sage
Garnish: Citrus Wedges
Whisk the sauce
ingredients in a medium bowl. Add
in the chicken pieces and pierce w/ a fork to allow the sauce to
penetrate. No need to marinate,
but do so if you’d like from 30 mins to 2 hours. Load the vegetables into the bag, top w/ the chicken and
sauce mixture. Add a sprig of herb
garnish if desired. Place the bag
in a baking dish, fold over the top & roast at 425 for 20 mins. They are done when the internal temp is
165. Let rest for 10 mins &
serve garnished w/ a splash of fresh citrus.
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Avanti is
the longstanding leader in organic, sustainable, local, flavorful cuisine in
Orange County, CA.
Meaning
'forward' in Italian, Avanti Natural is a culinary philosophy that integrates
the best of traditional European and Asian healthful eating with the latest
nutritional information for optimum health.
At Avanti
Natural, we believe that you don't have to sacrifice taste to eat healthy. You can Eat Well & Live Well. Follow us on social media to see what
Avanti is up to now. We are
Whole Foods Experts. Post photos
of your versions of Avanti Natural recipes on our Facebook, Pinterest, Twitter
and YouTube pages. Check our blog
on the website for how to recipe blogs.
We’re excited to see and share your culinary creativity!
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