Chicken Breast with Horseradish Mashed Potatoes
The Fitness Ridge Resort & Spa in Ivins, Utah reminds us that calorie consumption is directly relative to weight loss and decisions made nutritionally will make or break our success. The Spa serves meals composed of whole grains, fruits, and vegetables, and each meal is portion controlled and calorie counted. From the kitchen of Executive Chef Cameron Payne, a healthy and delicous Chicken recipe.
Servings: 4
4 chicken breast halves without skin
6 purple potatoes
1 tablespoon horseradish
½ cup tofu (Mori-Nu Silken Light)
½ cup rice milk
4 cloves roasted garlic
1 teaspoon sea salt
1 teaspoon black pepper
2 cups carrot juice
¼ teaspoon sea salt
1 tablespoon soy butter
1 tablespoon cornstarch
1 tablespoon water
16 asparagus spears
Directions:
1. Bake Chicken at 350 degrees for 25 minutes. A dash of salt and pepper on each chicken breast.
2. Steam potatoes for 45 minutes, or until soft.
3. In a blender, puree tofu, rice milk, garlic, horseradish, salt and pepper. Blend until smooth.
4. Mix the potatoes and the previous puree liquid in a mixer until potatoes are smooth.
5. In a sauce pan, reduce the carrot juice from two cups to about half a cup. Thicken with 1 tablespoon of a cornstarch slurry.
6. Then mix-in butter and salt for the sauce.
7. Steam the asparagus for three minutes until soft.
8. Portion a half cup of potatoes, add the chicken breast on top, layer the asparagus, and sauce the plate.
9. Garnish with micro greens, or other herbs you would like or have available.
Nutrients per serving:
Calories 325; Protein 26 g; Carbohydrate 25 g; Fat 10 g.
Fitness Ridge Resort & Spa, Executive Chef, Cameron Payne
