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FoodLemon-Roasted Potatoes, Chicken and Spinach with Tzatziki

14:16  14 august  2019
14:16  14 august  2019 Source:

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Drain potatoes and return to pan. Add 2 teaspoons oil, lemon zest, and reserved cooking water; season with salt and pepper and roughly mash. The chicken was flavorful and juicy, loved the roasted taste of the shallots. I'd add some milk to the mashed potatoes but over all, easy and very

Sign Up for Our Newsletters›. Lemony Roasted Chicken and Potatoes . This one-dish meal tastes like it needs hours of hands-on time to put together, but it's just Remove chicken from pan. Immediately add spinach to vegetables, stirring to wilt slightly. Serve with chicken and , if desired, lemon wedges.

Lemon-Roasted Potatoes, Chicken and Spinach with Tzatziki© Allison Day/Modern Lunch

Lunch is our workday happy place...until we remember that we packed a mess of wilted greens otherwise known as the sad desk salad. This recipe for lemon-roasted potatoes, chicken and spinach with tzatziki from Allison Day’s Modern Lunch: +100 Recipes for Assembling the New Midday Meal is the antidote: It’s easy to meal-prep for homemade lunches all week long and doesn’t skimp on fresh, satisfying flavor.

“The riot of textures, colors and flavors in this dish offers a visual and physical boost at noon,” Day writes. “It’s salad-esque but eats heartier, rooted by sweet potatoes permeated with lemon, juicy chicken, tender spinach, briny olives and cooling tzatziki to sauce it all. Enjoy as is today, and take along whole-grain pitas to fill or lavash to wrap for something different tomorrow.” We like your style, Allison.

Keto Pasta with Lemon-Kale Chicken

Keto Pasta with Lemon-Kale Chicken Dana Carpender, author of 'The Keto For One Cookbook,' is saving dinner with her quick and tasty recipe for keto pasta with lemon-kale chicken. The secret to making the meal extra easy? “I buy just enough kale for the recipe from the grocery-store salad bar—no leftovers,” Carpender says. And if you’re not into chicken thighs, you can use boneless, skinless chicken breast too.

Roast the chicken in upper third of oven for 20 minutes. Remove foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.

Roast the potatoes for 20 minutes, flipping halfway through and spraying with more oil, if needed. Meanwhile, season the chicken with salt and pepper. and squeeze 1 or 2 wedges of lemon over the chicken and Place back in oven and cook for about 5 more minutes, or until the spinach has wilted.

To make it vegetarian, she suggests replacing the chicken with cooked chickpeas, butter beans or hard-boiled eggs—just add it on top of the spinach instead of roasting the potatoes and carrots.

Sad salad? We don’t know her.

Excerpted from Modern Lunch: +100 Recipes for Assembling the New Midday Meal by Allison Day. Copyright © Allison Day. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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Lemon-Roasted Potatoes and Chicken

4 sweet potatoes, peeled and cut into ½-inch cubes

Four 4-ounce boneless chicken breasts (skinless or skin on)

¼ cup extra-virgin olive oil, plus more for serving

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Want your roast chicken dinner to be even tastier? Try this recipe with lemon , herbs and Carisma potato wedges – the low GI spuds exclusive to 1. Preheat oven to 220 °C. 2. Rinse the chicken and pat dry. 3. Pour the olive oil into a small bowl and add the thyme, zest of 1 lemon , paprika and season

4ounces skinless chicken thigh. 1cup quartered baby potatoes . 1cup broccoli florets. 1tsp olive oil. 1tsp fresh chopped rosemary. In a bowl, combine 6 oz nonfat plain Greek yogurt with 1 chopped garlic clove, 1 tsp fresh rosemary, 2 tsp fresh lemon juice, zest of 1/2 lemon and a dash of salt and

¼ cup lemon juice, plus lemon wedges for serving

½ teaspoon kosher salt

Freshly ground black pepper

8 cups baby spinach or baby arugula

1 cup kalamata olives

2 tablespoons chopped fresh dill


1 English cucumber, unpeeled and halved lengthwise

2 cups strained plain whole-milk yogurt or plain Greek yogurt (see note in directions)

¼ cup finely chopped fresh dill, plus more for serving

¼ cup finely chopped fresh mint

½ garlic clove, minced

1 tablespoon lemon juice

¼ teaspoon salt

Freshly ground black pepper


1. Roast the Potatoes and Chicken: Preheat the oven to 400°F. On a baking sheet, toss the sweet potatoes and chicken with the olive oil, lemon juice, salt and pepper, to taste. Roast until the chicken is tender and the juices run clear, 15 to 20 minutes. Transfer the chicken from the baking sheet to a cutting board to rest, and cook the sweet potatoes until they are very tender and beginning to brown, 10 to 15 minutes more. Cool the sweet potatoes before assembling the container.

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Roast the chicken and potatoes for 1 to 1 1/2 hours. Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.

Brush the chicken with 2 tablespoons lemon oil and sprinkle with the thyme and 1/2 teaspoon each salt and pepper. Scatter the garlic around the chicken legs and roast until the chicken is golden brown and cooked Return the zucchini to the pan and toss with the spinach , red pepper, and 1/4 teaspoon salt.

2. Make the Tzatziki: Use a metal spoon to scrape the seeds from the cucumber; discard them or save to use in smoothies or juices. Grate the cucumber on a box grater and squeeze out the excess juice. In a large bowl, combine the grated cucumber with the yogurt, dill, mint, garlic, lemon juice, salt and pepper, to taste, and mix well to combine. The sauce can be refrigerated in an airtight container for up to a week.

3. Assemble the Lunchbox: Slice the chicken crosswise or shred it using two forks. Divide the spinach evenly among each of four bento boxes or containers, then repeat with the chicken, sweet potatoes, tzatziki (or pack it separately), olives and lemon wedges; drizzle with extra oil and sprinkle with dill. Seal and refrigerate until you are ready to take it with you; it will keep for up to five days in the fridge.

NOTE: To make strained yogurt, line a large fine-mesh sieve with cheesecloth (approximately four 15-inch square layers), suspend it over a large bowl and add 4 cups of plain yogurt (at least 2% but preferably whole milk). Refrigerate for at least 3 hours or up to a day. Transfer the strained yogurt to a large container and refrigerate as long as the yogurt’s expiry date allows. You can also refrigerate the whey (the liquid strained out of the yogurt) in a glass jar to use for marinades, dips or dressings.


Lemon-Roasted Potatoes and Chicken

433 calories

25g fat

31g carbs

22g protein

6g sugars


91 calories

4g fat

10g carbs

5g protein

7g sugars

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