CHICKEN BREAST PLATTER WITH ROASTED & FRESH VEGETABLES
I had some leftover chicken from the previous night, allowing me to prepare my lunch with a healthy serving of warmed roasted chicken together with my much-loved roasted vegetables. This time I added a selection of roasted brussel sprouts, fennel, beets, parsnips, carrots and steamed baby Bok Choy. As always, I like to have a combination of fresh and cooked vegetables, so I added my customary avocado and tomatoes.
In the past I was not a fan of brussels sprouts, but prepared like this (roasted) they are fabulous! I cleaned them, cut the base a little, and divided them in half. I put them in a cookie sheet in a 425 degrees oven for 15 minutes on one side, turned them and put them back for another 15 minutes. I apply the same method to the carrots, beets, parsnips and fennel.
To serve I added a little bit of olive oil and apple cider vinegar, and of course salt and pepper to taste.
CHICKPEAS SALAD WITH SHREDDED CARROTS AND FETA CHEESE
I often introduce into my diet different grains. One of my favorites is chickpeas, which I regularly add to my vegetable plates. I cook them at home, as I do not like the after taste that the canned variety leaves in your mouth. In this case, I mixed them with shredded carrots and feta cheese, and finished my plate with tomatoes, fennel, cucumbers, roasted red peppers and avocado. The customary extra virgin olive oil and white balsamic or apple cider vinegar finish this dish with lots of flavor!
TIP : When you forget to soak the chickpeas overnight, the shortcut or quick method I use is to place the required quantity of chickpeas in a pot, add water and boil them for 5 minutes. Remove the pot from the heat and leave it for two hours. After the two hours, rinse the chickpeas and add fresh water and cook them until done! It would normally take me 45 minutes to an hour to cook the desired amount.
As I had leftover lobster from last night’s dinner, I decided to incorporate it into my daily vegetable platter. Due to the strong flavor of the lobster, I placed it in a little bowl so as not to have my vegetables permeated with the seafood flavor. I prepared my plate with tomatoes, fennel, yellow pepper, asparagus, avocado, steamed beet-greens and sliced marinated garlic. I also added some leftover Italian-mix frozen vegetables from last night’s dinner. The olive oil and apple cider vinegar was added to the lobster as well. I noticed that the marinated garlic gave the dish an interesting kick.