Orange Honey Balsamic Chicken

84F85396-4782-43BD-95E1-0F6545F99A3FI have been thoroughly enjoying the oranges my friend gave me the other day. I knew my husband and I just wouldn’t get to all of them before they started rotting, so I spent some time juicing a large percentage of them. Juice came out great!

I was left with a lot of orange peels afterward though. A LOT. Ordinarily I would throw away the peel, but it just seemed wasteful to take that much organic material and throw it out!

I decided to make a meat marinade out of some of the peels. I took a mason jar and filled it with washed orange peels. Then I added honey and balsamic vinegar. I shook the bottle and stuck it in my fridge overnight to let all the flavors mix.

5EF75043-3A38-469E-A6BF-201FFE69650CThus is born my orange honey balsamic chicken!

– INGREDIENTS –
Clean, leftover peels from some oranges (or lemons if that’s what you’ve got lying around)
1/2 cup honey
1/2 cup balsamic vinegar
1/2 cup vegetable stock
3 chicken breasts
1 butternut squash

– PROCESS –
Grab a mason jar ( or any sealed container) and fill it with orange peels. Add honey and vinegar and shake. Place in the refrigerator overnight.

In the morning shake again. Pour some of the mix into the crockpot along with 1/2 cup vegetable stock. Place chicken on top and then pour the rest of the marinade on top of that.

96E71590-37D2-4C6D-A527-C301E92C4587Slice up your squash, scoop out seeds, and put skin-side down on top of the chicken.

C841A9BB-CF44-4064-BC8A-D0AADA4CF9F4Cook on high for four hours.  Mash up your squash and garnish with something bright!photo 2

 

 

Advertisements

Jamaican Jerk Chicken & Sweet Potato

photo 2I enjoy going out to eat. It gives me an opportunity sit back, relax, enjoy the company of friends and family…all without the work of cooking myself. And let’s be honest – sometimes the food at a restaurant just tastes better. The ingredients they use are unique, their cooking techniques flawless. Along with that delicious food, however, often comes a high price and way more calories, sodium, and sugar than you need for an entire day.

One of my favorite dishes out is the Jamaican Jerk Sweet Potato at Claim Jumpers. Fits all the criteria above, including the “bad for you” stuff. So I did some research and found out how to make this amazing dish with things I already have in my fridge and pantry, and it’s good for you! Plus, it’s made in the CrockPot!

– INGREDIENTS –
– Spice Mix –
1 teaspoon sugar
1 teaspoon salt
1 teaspoon allspice
1 teaspoon white pepper
1/4 cayenne pepper
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon ginger
1 teaspoon thyme

– Other –
3 boneless, skinless chicken breasts
2 sweet potatoes
a few sprigs of rosemary
1 red onion
2 cups crimini mushrooms
1/2 cup low sodium vegetable broth

– DIRECTIONS –

Mix everything for your spice mixture in a small bowl. Set aside.

photo 2Slice up the onion in large chunks. Put half of it on the bottom of the crockpot with some of your chopped rosemary. Pour in vegetable broth.

Place chicken breasts on top. Sprinkle spice mix on top, coating the chicken thoroughly. Lay the rest of your onion on top of the chicken along with the rest of the chopped rosemary. Also put in the mushrooms. Wrap your sweet potatoes individually in tin foil and place on the very top.

photo 4Let cook on low for 3-4 hours.

Serve with a drizzle of honey on top (or not if you’re trying to limit sugar). Delicioso!

Jamaicanjerkchicken*Note: I leave for work very early in the morning, so I like to put together my crockpot dishes the night before. This is one that holds up very well in the fridge overnight. I think it helps the chicken to take on the flavor of the spices even more!*