Everyday Food - Martha Stewart Living Magazine [29]
ROAST CHICKEN AND PARSNIPS WITH SWISS CHARD
STRETCH IT Roasted chicken breasts gain a big boost with surprising sides: caramelized parsnips and wilted Swiss chard. To save time, this recipe calls for roasting four additional chicken breast halves to use in one of the recipes on the following pages.
SERVES 4 PREP TIME: 20 MINUTES TOTAL TIME: 55 MINUTES
1½ pounds parsnips, peeled and quartered (thicker pieces halved again)
3 tablespoons olive oil
Coarse salt and freshly ground pepper
8 bone-in, skin-on chicken breast halves (8 to 10 pounds)
1½ pounds Swiss chard (2 bunches), tough stems trimmed, leaves coarsely torn and stalks sliced 1 inch thick
1 tablespoon white-wine vinegar
1 Preheat oven to 450°F. On a rimmed baking sheet, toss parsnips with 1 tablespoon oil; season with salt and pepper. Push parsnips to sides of sheet; place 4 chicken breast halves in center. Place remaining 4 chicken breast halves on another rimmed baking sheet. Rub all chicken on both sides with 1 tablespoon oil; season with salt and pepper.
2 Roast, tossing parsnips occasionally, until tender when pierced with the tip of a sharp knife and an instant-read thermometer inserted in thickest part of chicken breasts (avoiding bone) registers 165°F, 30 to 35 minutes.
3 Meanwhile, cook chard: In a large skillet, heat remaining tablespoon oil over medium. Add stalks, and cook, tossing, until crisp-tender, 3 to 4 minutes. Add as many leaves to skillet as will fit; season with salt and pepper, and toss until wilted. Continue to add leaves in batches, tossing, until wilted. Once all chard has been added, cover, and cook, tossing occasionally, until chard is tender, 3 to 5 minutes. Remove from heat, and stir in vinegar.
4 Serve 4 chicken breasts with parsnips and chard.
PER SERVING: 557 calories; 21.7 grams fat; 58.8 grams protein; 32.1 grams carbohydrates; 9.6 grams fiber
The extra roasted chicken can be refrigerated, covered tightly with plastic wrap, up to 3 days.
A bit of planning ahead makes preparing weeknight dinners a breeze. Use the extra chicken from Roast Chicken and Parsnips with Swiss Chard in one of the recipes that follows.
ORZO WITH CHICKEN, CORN, AND GREEN BEANS
Coarse salt and freshly ground pepper
8 ounces orzo
8 ounces green beans, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
4 garlic cloves, minced
1 package (10 ounces) frozen corn kernels, thawed
4 cups shredded roasted chicken breast
1 Bring a pot of water to a boil; add a generous amount of salt. Cook orzo until al dente according to package instructions, adding green beans during last 6 minutes of cooking. Drain orzo and beans; rinse under cold water to stop the cooking.
2 Meanwhile, in a large skillet, heat oil over medium. Add garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add corn and 1 teaspoon salt; cook, stirring occasionally, until warmed through, 2 to 3 minutes.
3 Toss orzo and green beans with corn mixture and chicken. Season generously with salt and pepper. The dish can be made up to 2 days ahead; let cool, then cover and refrigerate until ready to serve, chilled or at room temperature. SERVES 4
PER SERVING: 510 calories; 12.3 grams fat; 39.5 grams protein; 62.1 grams carbohydrates; 5.5 grams fiber
CHICKEN SALAD
¼ cup mayonnaise
¼ cup buttermilk
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
½ to 1 teaspoon hot-pepper sauce, such as Tabasco
4 cups shredded roasted chicken breast
2 celery stalks, finely chopped
½ small red onion, finely chopped
¼ cup packed fresh flat-leaf parsley leaves, coarsely chopped
Coarse salt and freshly ground pepper
Stir together mayonnaise, buttermilk, mustard, lemon juice, and hot-pepper sauce. Stir in chicken, celery, onion, and parsley; season with salt and pepper. Serve in a sandwich or over salad greens. Chicken salad can be refrigerated up to 3 days in an airtight container. SERVES 6
PER SERVING: 236 calories; 9.4 grams fat; 29.9 grams protein; 8 grams carbohydrates; 2.9 grams fiber
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