Baked Chicken with lemon and dates

Baked Chicken with lemon and dates
I dont know about you, but this year I need a fresh start.  The fall and holidays were far to rushed.  I consumed far too much that was grab and go and even more red meat and cheese.  My stomach is rebelling and I have about as much energy as a slug.

Baked Chicken with a wild rice blend, lemon and dates

Now that things have come to a more leisurely pace and I have time to think and prepare I can eat meals that are healthy, hearty and delicious.  This recipe is all of the above and more.

Baked Chicken with lemon, dates and brown rice

Chicken is packed with vitamins, minerals and protein filled; boosts the metabolism, kidney's, liver, eyes, nervous system, skin and bones.   The lemon detoxifies the liver,  containing high amounts of vitamin C. Dates also contain high levels of potassium; a nutrient proven to reduce the risk of hypertension and stroke. They are also known to have have been used to increase sexual stamina, promote digestive health and boost heart health. Medjool dates are a rich source of Vitamin B6 which has been shown to improve brain performance.  Brown rice blends add texture, flavor and aroma, in addition to antioxidents and digestive support.  You really cant go wrong wtih this delicious dish.

  Baked Chicken with lemon, dates and brown rice

easy lemon curry chicken with dates and brown rice

Preheat oven 375 f.  Put 1 tbsp coconut oil into an oven proof dish stir in the rice until all the grains are coated.  Add the lemon juice, vinegar, water and nutritional yeast.  Slice and coat the chicken breast with the Lemon Ginger Curry on both sides and place on top of the rice. Sprinkle Sea Salt over the Chicken.  Slice the dates and place on top of the chicken. Cover with a tight fitting cover or foil and bake for 35 minutes or until all the liquid is absorbed and the chicken has an internal temperature of 175F.  Salt and pepper to taste.


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Photo Credit: Julie T Cecchini


Tomato & Turkey Stew with kale and white beans


Healthy, hearty, filling...can you ask any more from a stew?  This started as a melting pot for leftovers.  Not much thought was put into it, the summers Roasted Tomatoes were defrosted and the holiday meal's leftovers were chopped, diced and tossed in. The results were memorable.  Now we make turkey just to make this one pot masterpiece.

  • 3 cups tomatoes, chopped (use Roasted Tomatoes for a richer flavor)
  • At least 3 cups leftover turkey meat, chopped
  • 1 lb dried white beans such as Great Northern, cannellini, or navy
  • 1 yellow onion, coarsely chopped
  • 5 stalks of celery, chopped
  • 2 tbsp olive oil
  • 2 tbsp Olio do Panne
  • 5 cups chicken broth
  • 2 qt water
  • 2 tsp sea salt
  • 1/2 tsp White Pepper
  • 8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
  • 1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped



Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.

Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add Olio do Panne and cook, stirring, 1 minute. Add beans, broth, 1 quart water, tomatoes, salt and pepper,  and simmer, uncovered, until beans are just tender, about 50 minutes.

Stir carrots into soup and simmer 5 minutes. Stir in kale, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. 


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Photo Credit: Julie Cecchini