Day 2, Week 2

An explosion of flavors for your taste buds today! I am making

a juicy roasted breast of chicken drizzled with basil oil, some super delicious chips,

and a colorful arugula fennel salad with balsamic oranges and creamy feta.

Roasted breast of chicken with basil oil

(serves 2, double recipe for 4)

Ingredients:

+ 2 chicken breasts

+ 1 tbsp fresh thyme, finely chopped + 2 sprigs

- cayenne pepper *optional*

+ 1/2 cup chicken broth

- 2 garlic cloves, finely chopped + 1 garlic clove cut in half

- 3 tbsp extra virgin olive oil + 1/4 cup for dressing

- a handful of fresh basil leaves

- salt & pepper to taste

Directions:

Preaheat oven to 300 degrees. Sprinkle chicken with salt, pepper, and a little cayenne pepper.

Add 2 tbsp to the pan, wait until the oil is almost smoking and add the chicken breasts, skin down. Fry for 4 minutes, add thyme, garlic and shallots. Fry for another 2 minutes, until skin is a dark golden color (it should look crispy). Flip over and cook for 2 minutes, add chicken broth, stir well and cook for another 2 minutes.

In a sheet pan, lay 2 separate sheets of aluminum foil. Place a piece of chicken in each foil, add a sprig of thyme, and evenly pour the broth, garlic, and shallots. Fold the foil so it covers the chicken & roast for 1/2 hour.

Meanwhile in a blender, add 1 garlic clove, basil and olive oil. Blend until almost smooth. Season with salt & pepper. Keep on the side.

When the chicken is cooked, take out of the foil, put on a plate with garlic and shallots on top. drizzle with the basil oil, season with salt & pepper once more.

crispy delicious chips

(serves 2, double recipe for 4)

Ingredients:

- 2 yukon gold potatoes (or other yellow potatoes), finely sliced, like chips

- 2 tbsp extra virgin olive oil

- salt & pepper

Directions:

In a pan over high heat, add olive oil. When oil is almost smoking, add potatoes and cook until crispy (about 10 minutes). Put the potatoes in a bowl and toss them with a good amount of salt & pepper.

Fennel arugula salad with balsamic oranges & feta

(serves 2, double recipe for 4)

Ingredients:

+ 1 orange, cut into segments. Squeeze what's left of the membrane and reserve juice.

+ 1 tbsp balsamic vinegar

+ 1/2 cup crumbled feta cheese

+ 1 fennel bulb, stalks and fronds cut off. Cut in half and cut into thin wedges

- 2 small handfuls of arugula

- salt & pepper to taste

Directions:

In a bowl, put orange segments and juice, add 1 tbsp balsamic vinegar, salt & pepper and stir. Refrigerate for at least an hour.

Place the arugula and fennel on a plate, top with orange segments and crumbled feta cheese. Pour the orange juice and balsamic vinegar mixture on top. Season with salt & pepper.

You should have potatoes, shallots, feta, chicken stock, fresh thyme and garlic for the week.