SAUTEED RAINBOW CARROTS WITH MARINATED CHICKEN

ENJOY THIS QUICK AND EASY MEAL OF ORGANIC CARROTS AND MARINATED CHICKEN

You will love this delicious and nutritious meal with just carrots and chicken.  Who would have thought these two would go together so beautifully.  We will start with the instructions for the sautéed carrots.  I purchased tri color organic carrots, white, orange and purple. Below are the additional ingredients and instructions,

• 8 carrots of different colors
• 1 tsp garlic puree or two cloves of garlic (tip, I found a delicious garlic puree Alessi makes pealing and chopping garlic so much easier and the taste is amazing)
• 1/4  cup finely chopped red onion
• salt and pepper to taste
• 3 T butter

Melt butter in pan and add onions and garlic, once the butter starts foaming start whisking the butter until is starts to get darker and has a nutty aroma.  I sliced these carrots quite thin and then added to the butter, onion and garlic.  Salt and pepper to taste.  Sautee for at least 10 minutes until cooked but still has a bite.  Taste testing is always encouraged!   

For the marinated chicken, I lovingly referred to as my Simon and Garfunkel chicken because I picked parsley, sage, rosemary and thyme from my herb garden. I chopped it up and placed in in a bag with  about 1/2 cup EVOO, the juice of one half lemon, and two tsp garlic puree, S&P, and marinated for at least 2  hours or overnight.  I used chicken tenders so you can grill or fry in a little olive oil.  Bon Appetite!!