Dinner #4 - Apricot Glazed Chicken and Roasted Cauliflower

 This isn't the most photogenic of dinners, but don't judge a book by its cover. This one's delicious. Invite your friends over for this meal. They won't even know they're eating healthy. If you wish, you can of course add some cooked brown rice to this meal. Since the baking temperatures for these two dishes are slightly different, you can either cook the cauliflower while the chicken marinates, or you can just bake them at the same time and tweak the cooking time  to your liking.

Apricot Glazed Chicken

4 organic chicken thighs or breasts

Marinade:
¼ cup fruit-sweetened apricot jam
¼ cup wheat-free tamari or coconut aminos
2 tablespoons extra virgin olive oil
1 to 2 teaspoons grated fresh ginger

• Rinse the chicken and place the pieces in a 9x13 inch glass baking dish. In a separate bowl, whisk together the ingredients for the marinade. Pour marinade over chicken. Marinate for 30 minutes or cover pan and place in the refrigerator to marinate for up to 8 hours.
• Preheat oven to 400º F. Place dish in the oven and bake chicken for 25-30 minutes.

Makes 4 to 6 servings


Roasted Cauliflower
 
1 large head cauliflower, cut into florets
2 tablespoons extra virgin olive oil or toasted sesame oil
¼ teaspoon sea salt
freshly ground pepper, to taste

• Preheat oven to 425º F. Place the cauliflower florets into a 8x8 or 9x13 inch glass baking dish. Toss with olive oil, salt, and pepper.
• Roast for 20-25 minutes or until tender. It works best to turn or mix them once during baking, but it isn’t necessary.

Makes 4 servings

Both recipes are from Nourishing Meals by Alyssa Segersten and Tom Malterre