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HESharing one of my favorite oldie but goodie recipes from my Healthy to the Core ebook (it’s also in Passover Made Healthy). Make sure to save it💚 They’re elevated, slice pretty, and a delicious way to add gut healthy vegetables to your chicken dish.
My step by step prep and cooking process is posted to my subscriber feed, if you’d like that✨
Recipe is below:
4-6 dark or white meat chicken capons (I used dark meat)
I onion, chopped
1- 8 oz box sliced mushrooms
3 cloves garlic. chopped
2-3 handfuls fresh spinach (optional, love it, just didn’t have any here)
Zest and juice from 1/2-1 lemon
1/4-1/3 c dry white wine, optional (sub broth)
Himalayan salt/pepper to taste
Heat olive oil in a medium sauté pan. Cook onions 1–2 minutes until softened. Add mushrooms and garlic, season with salt and pepper, and sauté until liquid evaporates and mushrooms brown (about 7–8 minutes). Add spinach for the last 1–2 minutes until wilted (if using). Remove from heat and let cool slightly.
Meanwhile, place capons in a baking dish, open side up. Fill with the mushroom mixture, roll closed, and secure with toothpicks or twine. Squeeze lemon juice over the top, add zest, white wine, salt, and pepper.
Cover tightly and bake at 375°F for about 45 minutes. Increase heat to 400–425°F and bake another 20–30 minutes, until cooked through and browned.
Optional add-ins: cooked brown rice or quinoa.
Hope you enjoy. Let me know if you make them. And if you’d like other recipes from my ebook, comment below and I’ll send you the link. The recipes are mediterranean inspired, no- low sugar and made with good- for- you ingredients.
xo
@healthy.to.the.core
