Roasted Chicken and Roots with Apricot
2-3 boneless, skinless chicken breasts
2 carrots, peeled and cut into 1-inch pieces
2 beets, each cut into 1-inch pieces
1 small butternut squash, peeled and seeded, cut into 1-inch pieces
2 ½ TBSP extra virgin olive oil
½ cup dried apricots
2 TBSP water
Sea salt and pepper to taste (optional)
Heat oven to 450°F/230°C. In a large glass bowl, stir cut vegetables with 2 TBSP of the olive oil. Pour prepared vegetables into a glass baking dish in a single layer; roast for 10 minutes (vegetables will not yet be all the way tender).
In a large pan on medium, heat the remaining olive oil (approx. ½ TBSP); cook chicken on both sides, approximately 4 – 5 minutes each, until lightly brown. Remove from pan. Add the chicken to the vegetables in the glass baking dish; add the dried apricots and 2 TBSP water. Season lightly with salt and pepper if desired. Cover with foil and roast chicken, vegetables and apricot together, 15 minutes. For the last 5 minutes, remove foil. Serve together, including cooking juices if you like.
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Dana Dinnawi is an Integrative Nutrition health coach specializing in empowering women to improve their health and family life. She received her training from the Institute for Integrative Nutrition, where she studied more than one hundred dietary theories and a variety of practical lifestyle coaching methods. She can be reached through her website and Facebook page.