Lemon Herbed Chicken with Veggies

This recipe is an example of a balanced candida friendly meal. I will outline why below:

  • 4 ounces of organic lean chicken.

  • Moderate sources of fat (animal protein, avocado, and avocado oil in the dressing).

  • Fiber (brussel sprouts, yam, and beet).

  • Liver support (beets).

  • Small amount of a starchy carbohydrate (yams).

I include yams and a few other starchy vegetables on candida cleanse, in small amounts because without them, the diet is too restrictive. Your body, especially your liver needs the fiber and antioxidants in order to carry out detoxification. When we remove all starches from the diet, we often remove too much fiber, which may lead to slowed digestion and constipation. Cruciferous vegetables and beets help to support the liver and bowels in their removal of toxins.


It is also extremely easy to overdo it on your fat intake on the candida cleanse, which is why I usually recommend to opt for lean cuts of meat, that is if you choose to eat animal protein on the candida cleanse (you definitely don't have too though). If you want to learn more about fat intake on the candida cleanse, please read my latest blog post on candida and fats.


Ideally, if animal protein is eaten during your candida cleanse, you will want to make sure that your diet is comprised of plenty of fresh leafy greens and cruciferous vegetables too. For the reason being that, animal protein is acid forming within the body. Therefore, if every meal has a concentrated source of animal protein (i.e. meat or eggs), there needs to be a sufficient amount of alkalizing vegetables within the diet to neutralize the acidity. If your body gets too acidic, it can leach minerals from your bones and teeth to buffer the acid. There needs to be an equal balance of both acid and alkaline foods within the diet, as this ensures they balance eachother out. Imbalances can arise when we go too far in either direction, such as too acidic or too alkaline.


Lemon Herbed Chicken with Veggies

Serves 2

Total time: 55 minutes

Ingredients:

  • 4 small beets (or 2 medium), washed, peeled, stems removed

  • 1 medium yam, washed and cubed

  • ½ avocado, sliced thinly

  • 4 cups spinach

  • 3 cups brussel sprouts

  • 2 organic lean chicken breasts

Yam ingredients:

  • 1 tsp avocado oil

  • Sea salt and pepper, to taste

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp chipotle seasoning

  • ½ tsp dill

Brussel sprout ingredients:

  • 1 tsp avocado oil

  • Sea salt and pepper, to taste

  • Juice from ½ lemon

  • 1 tsp fresh garlic

  • ¼ red onion, diced

Chicken marinade ingredients:

  • 1 tsp avocado oil

  • Juice from ½ lemon

  • Sea salt and pepper to taste

  • 1 tsp thyme

  • 1 tsp rosemary

  • 1 tsp basil

  • 1 tsp garlic powder

  • 1 tsp onion powder

Apple cider vinegar dressing:

  • 2 tbsp avocado oil

  • 2 tbsp apple cider vinegar

  • 1 tbsp lemon juice

  • 2 cloves garlic, freshly minced

  • 1/4 tsp sea salt

  • 1/4 tsp black pepper

Instructions

  1. Preheat the oven to 400 F and prepare a baking sheet with parchment paper. Then wrap the beets in tin foil and place them onto the baking sheet. Bake in the oven for 45 minutes.

  2. Then set a timer for 20 minutes.

  3. While the beets are in the oven prepare the yams and chicken.

  4. Add the cubed yams to a large mixing bowl. Then add sea salt, pepper, garlic powder, onion powder, chipotle powder, dill, and avocado oil. Toss to combine. Set aside until the timer goes off.

  5. Then mix the chicken marinade in a small bowl. Then place chicken breasts onto a glass, oven safe dish. Pour the marinade over top of the chicken breasts and massage with your hands, to ensure the breasts are fully coated.

  6. Once the timer goes off, take the beets out of the oven and add the yams to the same baking tray. Place them back into the oven.

  7. Then place the chicken in the oven. Set another timer for 25 minutes. You will take the chicken, beets, and yams out of the oven at the same time.

  8. While the beets and chicken are in the oven, prepare the brussel sprouts by washing them, chopping the stems off, and cutting them in half. Then toss them in a large mixing bowl with avocado oil, sea salt, and pepper.

  9. Heat up a medium sized pan on medium heat. Then add the brussel sprouts to the pan, cook for 10 minutes. Then add chopped onion, garlic, and lemon juice. Stir and cook for another 10 minutes.

  10. Add all of the apple cider vinegar salad dressing ingredients to a glass jar. Then place a lid on top and shake.

  11. Once the chicken and veggies are finished cooked. Assemble onto plates, top with dressing and enjoy!


Did you make this recipe?

I would love to see how it turned out!

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