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RECIPE
18 INGREDIENTS24 STEPS1HR

Skillet Rosemary Chicken with No-Tato Salad

5.0
1 Ratings

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To keep things easy – and we love easy – this meal makes its own delicious sauce while it cooks, so make sure to spoon plenty of it over your chicken before serving. Complimenting this amazing chicken is an out-of-this-world variation on a family favorite by using yuca in place of potatoes.
1HR
Total Time

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Ingredients

US / METRIC
Servings:
2
Serves 2
1 cup
Cassava , peeled
1/2
1 clove
1
Shallot
1/2 cup
1 tsp
Granulated Onion
1 pckg
Chicken Base
2 Tbsp
Coconut Oil
2 slices
1 tsp
Pink Himalayan Sea Salt
1 tsp
1 tsp

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Nutrition Per Serving

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CALORIES
1363
FAT
76.7 g
PROTEIN
89.3 g
CARBS
100.1 g

Cooking Instructions

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Step 1
Peel and cut peeled Cassava (0.5 pound) in half lengthwise and then cut into half inch cubes. Set aside.
Step 2
Fill a medium saucepan with water and add the yuca. Over medium high heat, bring to a boil.
Step 3
Cook for 25 minutes.
Step 4
Drain the yuca into a colander and transfer to a medium bowl. Refrigerate until after the chicken is cooked.
Step 5
Preheat oven to 400 degrees F (200 degrees C).
Step 6
Cut the Avocado (1) in half. Remove the pit, scoop out the flesh, and place into a medium bowl.
Step 7
Juice the Lime (1/2) directly into the bowl with the avocado.
Step 8
Mince the Garlic (1 clove) and Shallot (1), and add to the avocado mixture.
Step 9
Cut the Lemon (1) into six wedges and set aside.
Step 10
Remove the Fresh Basil (0.25 ounce) from the stems and discard stems. Set aside for garnish.
Step 11
Pat the Skinless Chicken Breast (2) dry with paper towels.
Step 12
Sprinkle the Granulated Onion (1 teaspoon), Ground Turmeric (1/4 teaspoon), Salt (1 teaspoon), and Ground Black Pepper (1 teaspoon) onto both sides of the chicken.
Step 13
Add the Chicken Base (1 package) to water (1 cup) in a small bowl. Stir to combine.
Step 14
Heat the Coconut Oil (2 tablespoon) in a medium, oven proof saute pan over medium high heat.
Step 15
Once the oil is hot, add the chicken to the pan and brown on both sides, about three minutes each.
Step 16
Remove the pan from the heat and squeeze the lemon wedges over the chicken. Add the rinds to the chicken in the pan.
Step 17
Place Fresh Rosemary (0.25 ounce) sprigs around the chicken, and pour chicken broth all over the ingredients.
Step 18
Place the pan into the oven and bake for 25 minutes, or until the chicken juices run clear when sliced.
Step 19
In a medium saute over medium high heat, and cook the Bacon (2 slice) until crispy, about two minutes on each side.
Step 20
Remove the bacon from the pan and place on paper towels. Once cool, crumble into the bowl with the avocado mixture.
Step 21
Add the Pink Himalayan Sea Salt (1 teaspoon), Sriracha (1 teaspoon), and Ground Black Pepper (1 teaspoon).
Step 22
Add the cold yuca, and stir until everything is evenly coated.
Step 23
Add a scoop of the no-tato salad in the center of two plates. Lay the chicken breast on top of the salad. Garnish with basil leaves.
Step 24
Serve and enjoy!

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Nutrition Per Serving
Calories
1363
% Daily Value*
Fat
76.7 g
98%
Saturated Fat
16.8 g
84%
Trans Fat
0.0 g
--
Cholesterol
155.1 mg
52%
Carbohydrates
100.1 g
36%
Fiber
11.0 g
39%
Sugars
42.6 g
--
Protein
89.3 g
179%
Sodium
22940.6 mg
997%
Vitamin D
0.1 µg
0%
Calcium
94.3 mg
7%
Iron
2.9 mg
16%
Potassium
1635.4 mg
35%
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