“blackened” chicken with rainbow chard and salsa cruda

19 Feb

since i am totally incapable of just eating salad and almonds every day, i am eating a lot of what i regularly would just without oil and in a more modest portion size. as such, this dish is 1/2 chicken breast per person which is actually an adequate amount of protein. american consumerism has created a market where only steroid injected HULK style chicken breasts look normal to us. weigh out your chicken breast next time you buy it- i bet it weighs like 8 oz, we actually only need about 3-4 oz of protein per meal.

this is rainbow chard. its beautiful. no, but really it is. big green leaves with hot pink, bright orange, and deep red stems. the stems are edible and really look wonderful on a plate. trade this up for spinach once in a while, its yummy and great for you.

For the Chicken: for 1 serving

1/2 chicken breast

spice rub

in a small container combine 2 T of salt, 1 T each of black pepper, paprika, chili powder. 1/2 T each of garlic powder, onion powder. a pinch of crushed red pepper. mix it up. this is your spice rub 🙂

preheat oven to 350. heat a pan over medium-high heat. let it get REALLY hot. coat the 1/2 chicken breast with the spice rub. spray the pan with pan spray. put the chicken breast down, you should hear a sizzle. let it brown about 3 minutes on each side. then place on a cookie sheet lined with parchment. bake about 8-10 minutes, until fully cooked (obviously.)

For the Rainbow Chard for 1 serving:

2 garlic cloves, smashed

1/2 head of rainbow chard, cut up and washed. (doesn’t need to be dried, just shake it off)

1/8 c veg or chicken stock

pinch of crushed red pepps

in a sauce pot, heat the stock and smashed garlic and crushed red pepper over medium heat. once hot, add in the chard, stir and cover to let it steam for about 6 minutes. uncover and check the tenderness of the greens, they should be soft like sauteed spinach or ralph lauren bedding. the stems, however, will still have a bit of a crunch to them, thats okay. adjust salt and crushed red pepper as needed. add a dash of hot sauce if you want!

For the Salsa Cruda:

i just make a big batch and let it sit in the fridge, it lasts about 1.5-2 weeks and it gets better as it sits longer.

1/4 c boxed (or canned, if you must) chopped tomatoes

3 cloves of garlic, minced

1/4 of a cucumber, seeded and diced

10 kalamata olives, chopped

5 basil leaves, chiffonaded

salt and pepper

combine ALL ingredients in a bowl and mix. thats it. literally.

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2 Responses to ““blackened” chicken with rainbow chard and salsa cruda”

  1. Kaitlyn Wozniak February 20, 2012 at 8:30 pm #

    This looks insanely good. Oh my gawdddd.

  2. Mommy February 22, 2012 at 8:35 pm #

    Its beautiful! Wish I had some.

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