This time on The CrossFit Kitchen, Nick Massie of PaleoNick.com creates finger-lickin’-good lemon-pepper chicken.
Start by roasting the squash and chicken. In the meantime, heat a little olive oil in a cast-iron skillet and toast the garlic. Next, add the onions, mushrooms and stock to start a savory topping for your chicken. Three minutes later, toss in the roasted bell peppers and add a little romance with Massie’s own Lemon Pepper Love spice mix. Bring to a simmer, reduce the heat and finish by stirring in butter.
When it comes to the parsley garnish, Massie reminds us to be particular: “This is flat-leaf parsley or Italian parsley—different from the curly stuff. Don’t get the curly stuff.”
The final result is a bed of butternut squash topped with zesty chicken and a mouth-watering veggie jus. Served family style or in individual portions, this hearty meal will keep you warm and full on winter days.
To download the recipe for lemon-pepper chicken, click here.
Video by Nick Massie.