Tuesday, November 8, 2011

Grilled Rosemary Chicken with Roasted Beets and Fingerling Potatoes (8 Points+)

Well I've taken a 3 month blogging hiatus but now I'm back!  The recipes that I'll now be posting will, for the most part, include the co-op style LOCAL ORGANIC produce we get every other week through Urban Acres.  They are not all my own creations but may include borrowed posts of favorite recipes that utilize new and exciting produce.  First up, Grilled Rosemary Chicken with Roasted Beets and Fingerling Potatoes (my own creation).  This recipe utilizes both the fingerling potatoes and the beets from our produce share.  We pick up 15 lbs of produce every other week for $30 so all the recipes are calculated for $2 per pound of produce.  Enjoy!
1 lb boneless skinless chicken breast
2T olive oil, divided
salt and pepper
1 lb fingerling potatoes, washed and cut into 1 inch pieces
1 lb beets, bulbs only, washed (do not cut or peel)
    --I used 3 large beets and guessed they were around 1 lb

Marinate chicken in 1 T olive oil and season with rosemary, salt and pepper for 30 minutes (or longer if time allows).  

Preheat oven to 400.  Spray a roasting pan with olive oil spray and put cut potatoes into the pan.  Hold each beet in your hand over the pan full of potatoes, and, one at a time, pour 1 tsp of olive oil over the beet.  Roll the beet around in your hand until it is coated.  This allows the olive oil to drizzle over the potatoes.  Once all of the beets are coated, toss the potatoes, by hand, until they are all lightly coated with olive oil. Place the roasting pan in the oven and cook for 35-45 minutes, or until the beets are easily cut through with a knife.

In the meantime, grill the chicken in a grill pan (or you can cook them in a regular skillet) until cooked through.

Each serving is 8 Points+ values and includes 3oz of cooked meat, 1 1/2 beets, and a quarter of the potatoes.  This meal was approximately $2.50 per serving.

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