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Braised Chicken with Carrots, Zucchini, Onions and Little Potatoes; Topped with Chard

Braised Chicken with Carrots, Zucchini, Onions and Little Potatoes; Topped with Chard

 

4 Servings 

Ingredients:

  • 2 Large Organic Chicken breast
  • 1/2 Onion
  • 3 Garlic Cloves
  • 8 to 10 Small Red Potatoes
  • 2 Small Zucchinis
  • 4 Large Mixed Colored Carrots
  • 2 Leaves of Chard
  • 1 1/2 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 1 Teaspoon Dried Chives
  • 1 Tablespoon Pepper
  • 1/2 Tablespoon Salt
  • 1 Tablespoon Avocado Oil

Optional; Serve with wild rice 

 

Pre heat the oven to 375F 

  1. Chop up the Onion (larger sized chops, about 1 inch in width), chop carrots, zucchini, slice garlic and cut your potatoes in half.
  2. In a Large bowl mix all ingredients together except the chard.
  3. In your Brasier (Le Creuset Braiser), add avocado oil and place the burner on medium heat. Using tongs, take the chicken from the bowl and braise each side of the chicken, about one to two minutes on each side.
  4. Leave the chicken in the braiser and add all the veggies around it. Cover with the lid and bake for 30 to 40 minutes or until chicken is thoroughly cooked all the way through.
  5. Then once it has been pulled from the oven, add your chard on top, close the lid and let it steam for about 3 to 5 minutes.

Optional; Serve with wild rice 

 

 

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