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Pan Roasted Maple Chicken

Recipe and photos by Alyssa Kalams

Pan Roasted Maple Chicken


What’s In It
2 chicken breasts
6 rainbow carrots, peeled and diced
1 large sweet potato, peeled and diced
2 garlic cloves, minced
½ tbsp olive oil
½ tsp salt
½ tsp pepper
1 ½ tbsp butter or ghee
¼ cup maple syrup
Fresh rosemary

How To Make It

1) Preheat oven to 400 degrees and assemble your pan—laying the two chicken breasts in the middle, and surrounding with carrots and sweet potatoes. 2) Coat with olive oil, and season with salt, pepper, and fresh garlic. 3) Roast in oven for 15 minutes. While the pan is in the oven, mix your maple syrup and butter in a saucepan on the stove over medium heat. 4) Remove pan from oven and toss vegetables. Generously brush on the maple syrup/butter mixture, and add rosemary. 5) Roast again for an additional 15 minutes.

Butternut Squash Fall Salad

FEEDS: 2-3

What’s In It
2 cups butternut squash, diced
¾ cup raw pecans
1 tbsp olive oil
2 tbsp coconut sugar
2 green onions, chopped
4 ½ cups of greens
½ cup cranberries

½ cup olive oil
¼  cup dijon mustard
2 ½ tbsp maple syrup
3 tsp lemon juice
Salt and pepper to taste

How To Make It

1) Preheat oven to 400 degrees. Add your butternut squash, pecans, and coconut sugar to an 8×8” pan. Coat in olive oil and bake for 20-25 minutes, tossing every 8-10 minute. 2) Assemble greens, green onions, and cranberries in a large salad bowl and set aside. 3) In a small bowl, whisk together olive oil, dijon mustard, maple syrup, lemon juice, and salt and pepper to make your dressing. 4) Add pan ingredients to salad bowl, and drizzle on dressing.

Products from:

Bells Bend Farm
5188 Old Hickory Blvd.
Nashville, Tennessee 37218

Smiley’s Farm
Troy Smiley
PO Box 106
Ridgetop, Tennessee 37152

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