Steal This Meal: Sunshine Chicken and Roasted Roots

Welcome to the first edition of Whole9’s newest feature – Steal This Meal.  The below is a complete meal, and all ingredients are detailed.  Most importantly, the entire menu – main course, side dish and salad – are 100% Whole30-approved. The nutty flavor of Sunshine Sauce goes perfectly with chicken and roasted carrots, while the crisp mandarin and avocado salad is a sweet, cool contrast. So hit the grocery store, farmer’s market or local health food shop and Steal This Meal for an easy, delicious, healthy dish this weekend!  (Serves four.)

Sunshine Sauce, courtesy of Melissa Joulwan

  • 6 Tbsp Organic Sunbutter (no sugar added)
  • 3 Tbsp lime juice
  • 1 clove garlic, crushed
  • 1½ tsp chili-garlic paste
  • 3 Tbsp coconut aminos
  • 6 Tbsp coconut milk
  • Grated fresh ginger, to taste

This can be made a few hours ahead of time. Mix in a glass bowl or food processor until creamy.  (Do not mix in metal, as that can interfere with the lime juice.) Do not refrigerate.

Roasted Carrots and Parsnips

Preheat oven to 400 degrees.

  • Four bunches of small to medium-sized carrots and parsnips
  • 1 Tbsp Coconut oil
  • Salt and pepper

Trim and wash the carrots – do not peel.  They should be all about the same size – cut larger carrots in half.  Place foil on baking sheet, add carrots.  Heat coconut oil gently until it liquefies, pour over carrots on baking sheet and mix by hand.  Sprinkle salt and pepper.

Cook at 400 degrees for 20 – 30 minutes, depending on carrot size.  The skin should be slightly crisp and wrinkly, but the carrot should be easily pierced with a fork.

Chicken

  • Three pounds of free range, organic chicken breast
  • Chili powder (1 tbsp)
  • Garlic salt (2 tbsp)

Combine the chili powder and garlic salt in a bowl, and sprinkle over chicken breast.  Cook with coconut oil.  Throw in a hot pan to sear in the juices, reduce heat and finish cooking.

Sunshine Sauce turns even the most basic ingredients into a gourmet meal

Mandarin and Avocado Salad with Lemon Vinaigrette

  • Two heads of fresh butter or Bibb lettuce
  • 4-6 mandarin oranges
  • 2 ripe avocado
  • ¼ cup sunflower seeds
  • ½ cup EVOO
  • 2 Tbsp apple cider vinegar
  • Juice of one lemon (freshly squeezed)
  • ½ – 1 garlic clove
  • Salt and pepper to taste

Wash and trim lettuce.  Peel and separate oranges, peel and cube avocado.  Mix in a large bowl, sprinkle sunflower seeds over the top.

Mix olive oil, apple cider vinegar, lemon juice, garlic, salt and pepper in a glass jar with a lid (or some other shake-able container).  Shake to mix, dress salad and toss.