Spicy Flax Chicken, Rosemary Yam Fries, and Pan-Fried Broccoli
I always try to consume meals and snacks that are nutrient dense, and full of variety and flavour. This main dish was no exception! Not only is it delicious, but it's packed with protein, fibre, vitamin C, vitamin K, thiamine, vitamin B6, manganese, and potassium.
4-6 lean chicken breasts
3-4 medium sized yams
3-4 cups broccoli (fresh or frozen)
4-6 tbsp ground flax (I used Bob's Red Mill brand)
3-4 tbsp extra virgin olive oil
Black pepper to taste
Chili powder to taste
Himalayan salt to taste
1-2 tsp fresh rosemary
3-4 tsp coconut aminos (I used the Naked Coconuts brand - an excellent soy sauce substitute)
For the chicken breasts:
Preheat oven to 350 F. Trim any fat away from each piece . Coat both sides of each breast with olive oil, salt, 1 tbsp ground flax (1/2 tbsp for each side), pepper, and chili powder (in that order). On a baking sheet lined with parchment paper, cook for 20 minutes, then flip each breast over, and cook for another 15-20 minutes, until chicken is cooked all the way through. Set aside to cool.
For yam fries:
Preheat oven to 425 F. Slice each yam vertically into thin strips that resemble fries (leave skin on). Place fries on two baking sheets lined with parchment paper. Drizzle fries with olive oil, then sprinkle with rosemary, and salt and pepper to taste. Bake for 20-25 mins, until cooked. May broil on high for 2-3 minutes to make them extra crispy (ensure you monitor them closely, as they can burn easily).
Heat 3-4 tbsp water in a large frying pan (on medium heat). Add broccoli and coconut aminos. Cover frying pan with lid and let steam for 4-5 minutes, stirring occasionally. If any excess water remains once broccoli is cooked, drain in a sieve. Serve with chicken breast and yam fries. Enjoy!