A chicken roast with a healthy fruity twist
If you have been here with me for some time you will know that I love to cook and try out new recipes that will get my diet a bit more fun. This healthy peach and honey chicken recipe is inspired by the amazing book by Madeleine Shaw, one of my favorite cookbooks to look for inspiration when I want to make something healthy and tasty. I have made my own version of her Apricot-Glazed Chicken recipe a couple of times and it has always turned out delicious. I never stick to the exact recipe, first of all because she makes a whole chicken, which is a bit too much for me, and second because I like to adapt recipes to my own taste and to the ingredients I have at home (and I also cut by half the oil amounts too).
If you want to make a big meal for 4-5 people, definitely get her book for the ingredients and measurements (plus lots of other yummy recipes). But if you are like me and you cook for yourself, my version of Madeleine’s makes a great dish for two people or for you to take leftovers to office for lunch the next day. I love doing that, makes me feel soooo productive! You can also make it more consistent by adding some brown rice, brown pasta of quinoa. Would make great post-workout meal too.
You will need:
1 full chicken breast
2-3 peaches or apricots (I used frozen peaches)
2 small onions (any kind you have will do)
100 gr butternut squash (can swap with sweet potato or carrots)
1 tbsp raw extra virgin coconut oil
1 tbsp wholegrain mustard (or Dijon mustard if you prefer)
1 tbsp raw honey
1 tbsp apple cider vinegar
Salt and pepper (to taste)
Preheat the oven at 200ºC . Start by chopping one onion finely and put it in a pan with a bit coconut oil until transparent. Then chop up 1 peach and throw it in the pan with the mustard, honey and vinegar and cook for about 5 minutes until softened and saucy.
In the mean time chop all the veggies and remaining peaches in small chunks, spray or cover lightly a roasting tray with coconut oil or olive oil so that it doesn’t stick. Place all the veggies and add some salt and pepper.
When the sauce is done, rub the chicken breast with it and place it in the middle of the tray surrounded by the rest of the veggies and the remaining of the peach sauce. Add some salt and pepper to taste and sprinkle some thyme all over the chicken and veggies. Roast for about 30 minutes or until golden. Check every 15 minutes and move around the veggies to make sure they don’t burn.
Do you prep healthy meals to take to office? Let me know if you do and what are your favorite go-to recipes. Big love to Madeleine Shaw for making this amazing chicken. I’m already thinking of other fruit combinations to try with this. Mango, maybe? Mmmm mmmm