We have a "Farm Share," which means that every Tuesday we get a box of fresh veggies, and never quite know what's going to be in it. As a result, we've been creating many new recipes based on the food that suddenly arrives, rather than by "going to the store to pick out ingredients." This is an easy, basic, and nutritious mess....
Ingredients
6 cups carrots
6 large potatoes (purple viking best, but not critical)
2 lbs. Skinless Chicken Breasts
2 cups Almonds (not salted or roasted or flavored - JUST WHOLE ALMONDS)
1/2 cup Apple Cider Vinegar
1/2 cup Pineapple Juice
2 T. Soy Sauce
3 T. Honey
Directions
1) Slice carrots and potatoes into 1/4 inch slices (do NOT peel either carrots or potatoes!) Throw in a pot of water and boil at high heat until cooked but not mushy.
2) Cut chicken in 2" x 2" chunks, place in OVERLY-LARGE glass baking dish slightly greased with olive oil, and bake at 400 degrees.
3) While veggies are boiling and chicks are roasting, use large sharp butchers knife to chop whole almonds in half.
4) Mix remaining ingredients in a mixing cup.
5) When veggies are done, drain veggies and Dump on top of chicken in glass baking dish (see, this is why it needed to be overly-large.) Sprinkle almonds on top, and pour on sauce.
6) Bake uncovered about 30 more minutes.
Serving Size: Makes 4 huge servings
Nutritional Value
Amount Per Serving
Calories 1,051.2
Total Fat 41.7 g
Saturated Fat 4.4 g
Polyunsaturated Fat 10.2 g
Monounsaturated Fat 24.0 g
Cholesterol 140.5 mg
Sodium 717.1 mg
Potassium 2,521.6 mg
Total Carbohydrate 101.9 g
Dietary Fiber 17.8 g
Sugars 28.9 g
Protein 73.6 g
Vitamin A 463.3 %
Vitamin B-12 14.4 %
Vitamin B-6 118.1 %
Vitamin C 79.0 %
Vitamin D 0.0 %
Vitamin E 98.9 %
Calcium 28.3 %
Copper 75.8 %
Folate 24.0 %
Iron 35.3 %
Magnesium 87.0 %
Manganese 142.6 %
Niacin 167.9 %
Pantothenic Acid 40.0 %
Phosphorus 97.6 %
Riboflavin 57.1 %
Selenium 63.9 %
Thiamin 48.2 %
Zinc 36.6 %