Midweek Delicacy: Baked Fried Chicken with Whole Grain Rice & Sweet Peas

Baked Fried Chicken

One of my favorite dishes used to be fried chicken. I would always make it with mashed potatoes, peas and gravy on the side. For some time now I have made a point to eat healthy. To stay heart healthy I have taken this old-time favorite and provided few twists making it both delicious and nutritious. You will be surprised by how crispy and tasty these chicken nuggets come out.

This is a quick meal to prep and have on the table. What will take time is the type of whole grain rice you choose. For this weeks meal I found a beautiful organic Marooned Rice, by Blue Moon Acres. Even if the rice takes an hour, the rest of this meal is so light and simple you will be able to relax in between. The Marooned rice has a unique sweet nutty flavor that goes very well with the chicken and honey mustard dipping sauce.

Happy eating friends!



Serves 4

Baked Fried Chicken & SidesBaked Fried Chicken Ingredients
Coconut oil cooking spray
1 1/2 cup Panko breadcrumbs
1/2 cup Pecan pieces
1 1/2 teaspoon Paprika powder
1/4 teaspoon Salt
2 Eggs
1lb boneless, skinless Chicken breast, cut into 1-inch pieces
1 1/2 cup Whole Grain Rice, cook according to package
1 small package English Peas (or Sweet Peas)
3 tablespoons of butter softened
1/2 Lime juiced
Salt and Pepper to taste

Honey Mustard DressingHoney Mustard Ingredients
5 tablespoons Honey
3 tablespoons Dijon Mustard
2 tablespoons Rice Vinegar

PreparationBaked Fried Chicken

  1. Start the rice as per instructions on packaging.
  2. Preheat oven to 450º F. Thoroughly coat a wire rack with cooking spray and set on baking sheet.
  3. Combine breadcrumbs, pecans, paprika powder and salt in a food processor; process until the pecans are finely chopped and the paprika powder is mixed throughout, about  minute. Transfer the mixture to a shallow dish.
  4. Whisk eggs in a bowl. Add chicken and turn to coat, then dredge in the pecan mixture, turning to coat evenly. Shake off excess. (Discard any remaining egg and pecan mixture.) Place the chicken on the prepared rack.
  5. Bake the chicken until no longer pink in the center, about 15 minutes.
  6. In a medium-sized sauce pan, arrange the fresh peas in a vegetable steamer over boiling water. Cover and steam for 10 to 15 minutes or until peas are tender.
  7.  Combine butter and lime juice in a medium-sized bowl. When the peas are done, remove them from the steamer and spread the butter over the peas. Let it melt evenly and stir adding salt and pepper to taste.
  8. Combine all ingredients for the honey mustard sauce in a bowl and whisk until smooth. Serve as a dressing or a dip with the chicken, rice and peas.Honey Mustard sauce

Midweek Delicacy Time: Savory Beet & Sweet Potato Soup with Pistou & Vegan Sour Cream

Happy eating friends!


Serves 4-6

SoupSoup Ingredients
2-3 tablespoons Olive oil
several pinches Kosher Salt for Potatoes
1 Sweet potato, washed
3 large golden Beets, scrubbed clean with roots and leaves trimmed – peel & cut into 1/2 inch wedges
1 small white or yellow Onion, roughly chopped
1 tablespoon of Coconut oil
3 cups of organic Vegetable broth
2 cloves of Garlic, peeled
1 teaspoon Coriander
1 teaspoon Cumin
1 teaspoon Tumeric
1 teaspoon Kosher Salt
1/4 teaspoon coarse ground Pepper
 Vegan Sour Cream Ingredients
Vegan Sour Cream
1 cup raw Cashews
2 teaspoons Apple Cider vinegar
1/2 fresh squeezed Lemon juice (you can substitute a lime)
1/8 teaspoon Kosher Salt

Tip: The cashew nuts and apple cider vinegar are what make this taste so wonderful. You can use other nuts but make sure at least half of the nuts are cashews.

Pistou IngredientsPistou
3/4 cup loosely packed fresh Mint leaves, Dill, and/or Sage (use any variation)
1/2 cup loosely packed fresh flat-leaf Parsley sprigs, (or Basil)
1 large Scallion, chopped (1/2 cup)
1/4 cup extra-virgin Olive oil
2 tablespoons Water
1/4 teaspoon Salt

Tip: If you use more herbs than the measurements above be sure to add more olive oil. For every half cup of herbs you go over add in 1 tablespoon of olive oil. Be sure to add salt to taste.

Soup PreparationRoasted Sweet Potatoes

  1. Preheat oven to 450°F, and line a baking sheet with parchment paper. Drizzle lined baking sheet with olive oil and sprinkle with salt.
  2. Cut potatoes in half, length wise.
  3. Coat potatoes all sides with olive oil and salt, and place cut side down on lined baking sheet. Sprinkle potatoes with turmeric and additional salt.
  4. Bake at 450°F for 30 minutes until done. Check with fork for doneness.
  5. Place beets, onion and garlic on a large piece of foil on a baking sheet. Drizzle with coconut oil and season with cumin, coriander salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until beets are tender when pierced with a fork, 25 to 30 minutes.
  6. Combine the beets, onions, garlic, sweet potato and vegetable broth; puree until smooth in either your blender or food processor. Serve with sides

Pistou PreparationPistou

  1. In a food processor add herbs in batches and pulse until finely chopped.
  2. With motor running add olive oil in a stream, then water and salt, blending until incorporated.

Vegan Sour Cream PreparationVegan Sour Cream

  1. Place cashews in a cup or small bowl, and cover by a 1/2 inch with boiling water. Let soak for 30 minutes.
  2. Drain cashews and place in a blender with vinegar, lemon, salt and about a 1/4 cup of water. Blend until very smooth, adding more water as required to puree the mixture.