Roasted Chicken Breast With Ginger Carrot Salad

Roasted Chicken Breast With Ginger Carrot Salad - close upWith chicken breasts on hand that are skinless, and boneless , you can always have something quick and satisfying to eat for dinner. Whether you grill, boil, pouch or roast, there will always be an easy chicken breast recipe for any occasion.

roasting skinless, boneless chicken breasts with coconut oilBoneless chicken breasts are a go to fresh meat choice for any time-pressed home cook and their kitchen because they’re quicker to cook than bone-in chicken breasts.

Brushing the chicken breasts with a cooking oil (preferably olive, coconut, or avocado oils) or marinade before roasting or broiling helps prevent the chicken breasts from drying out.

For a quick lunch or dinner, it is really easy to incorporate chicken breast into salads, or pastas (Link here for ideas using chicken and leafy greens as: Salads as a Main Course).

We have the roasted chicken breast recipe, and all you have to do is choose the occasion. Our featured recipe is, Roasted Chicken Breast With Ginger Carrot Salad. Just 45 minutes from start to finish, and here is what you will need.

4 chicken breasts, skinless, boneless

3-4 tablespoons coconut oil, melted

3 medium rainbow carrots shredded, one each: yellow, purple, orange

1/2 cup dried cherries

2 tablespoons cilantro, chopped

1/4 ginger cilantro dressing, best choice is Paleo Chef

Boston Lettuce leaves, about 8 pieces

melted coconut oil Slice breasts into two’s horizontally. Melt coconut oil (it is bought solid, but melts above 76 degrees), and place into a 13 X 9 glass baking dish.

chicken breasts coated with coconut oilNext coat chicken in oil on both sides. You will note that the coconut oil will solidify once again on the cold chicken breasts, as they are colder than 76 degrees.

Place baking dish in to oven on middle rack and roast for 10 minutes, than turn breasts and roast another 10 minutes or until chicken reaches 165 degrees internal temperature.

heating shredded carrots and dried cherries in hot water

While cooking the chicken, you can prepare the salad. Boil some water in a small pot, about 2 cups. Place shredded carrots and dried cherries into a medium glass mixing bowl, and add boiling water. Set aside for 3 minutes.

rinsing shredded carrots and dried cherries under running water Next drain water and rinse carrots and cherries in a colander under running water, and pplace produce back into the glass bowl.

Carrot Ginger Salad

Next add the chopped cilantro with the 1/4 cup of Ginger Cilantro dressing (by Paleo Chef), and mix together. Set aside.

Roasted Chicken Breast With Ginger Carrot SaladNext plate a piece of Boston lettuce leaf, and place piece of chicken breast on top. Then top the chicken breast with the ginger carrot salad, and enjoy!!

What Others are Reading:

Rosemary and Thyme Oven-Roasted Chicken

Our last article on cast iron cookware – 4 Commonly Asked Questions About Cast Iron Cookware – ended with stating..”Come back later  and we will show you how to oven roast a whole chicken using a 10.25 inch cast iron skillet“. Will you came back and here’s the recipe.

Rosemary and Thyme Oven-Roasted Chicken and here is what you will need:

ingredients for Rosemary and Thyme Oven-Roasted Chicken

Most cooks and those that prepare oven roasted chicken will use lemon, but I have chosen to use an orange.

1 whole roasting chicken, approximately 4-5 pounds

1 large yellow onion or 2 medium, cut into uniformly thick slices

1 whole orange, cut into quarters

8-10 cloves garlic, crushed and skins removed

4 tablespoons butter, cut into slices

2 sprigs fresh rosemary leaves removed and chopped, plus 3 whole sprigs

3 sprigs fresh thyme leaves removed, plus 3 whole sprigs

2 tablespoons extra virgin olive oil

Salt

You can opt to make some vegetables of your chose, while roasting the chicken. We will prepare some potatoes with our chicken.

1 batch Oven-Roasted Red Potatoes* (optional)

Preheat the oven to 425˚ degrees.

Remove giblets from chicken cavity and discard. Rinse chicken and pat dry with paper towels.

preparing to roast  potatoes

If you are preparing the potatoes, do so according to the recipe instructions in a 12” pre-seasoned cast iron skillet. As a suggestion the recipe can be for Oven-Roasted Red Potatoes. 

Once potatoes have been browned on the stove top, push them to the outer edge of the pan and placed sliced onions in the center. Otherwise, omit the potatoes and just place sliced onion on bottom of skillet.

place cleaned chicken over potatoes

Set chicken on top of onions and fill cavity with sliced oranges, garlic cloves and whole sprigs of rosemary and thyme. For a nicer appearance, tie legs together with kitchen twine.

ingredients for herbed butter

Add chopped rosemary and thyme leaves to a flat plate and press butter slices into the herb mixture. Repeat on the other side.  Use a knife to separate the skin from the breast meat and slide the herb butter slices in between.

Drizzle over top of chicken breast with some olive oil. Use fingers or pastry brush to coat the exposed surface, and season generously with salt and pepper, to taste.

roasting chicken in cast iron skillet in the oven

Place skillet in oven and roast for approximately 1 hour or until juices run clear when you cut into the area near the base of the thigh. Actual cooking time will vary depending on how large the bird is and individual oven settings.

Remove skillet from oven, and tent with aluminum foil. Let rest for 10 to 15 minutes before serving.

Rosemary and Thyme Oven-Roasted Chicken

When ready to serve carve chicken meat from carcass, plate and serve with potatoes and leafy greens. The meat should be very succulent and juicy with hints of citrus flavor. Enjoy!!

What Others are Saying About Roasted Chicken:

Enhanced by Zemanta