Golden Milk Steamed Chicken with Vegetables

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Golden Milk Steamed Chicken with Vegetables
Serving Size:4|Prep Time:15minutes|Cook Time:20minutes
Golden Milk Steamed Chicken with Vegetables

Ingredients

  • 1½ teaspoon turmeric powder
  • 1½ teaspoon ground ginger
  • 2 branches celery, cut into ¼ inch long strips, about 1 heaping cup
  • 1 large carrot spiral cut, or cut into ¼ inch long strips, about 1 heaping cup
  • 1 medium leek (white and light green parts only), halved lengthwise, each half cut lengthwise into 3/8-inch strips about 1 cup
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 boneless, skinless chicken breasts, about 1 pound, split into halves (4, 4 ounce pieces)
  • 1 lemon, ends trimmed and sliced into 8 wheels
  • 2 tablespoons olive oil
  • 1 cup Lulubelle’s high protein, low fat milk
  • 4 sprigs fresh tarragon, dill or fennel, about 4 inches long, stems removed, leaves roughly chopped (about 1½ tablespoons chopped herbs)
  • 1 tablespoon chives, cut into one-inch lengths

Directions

Print Recipe
  1. Preheat oven to 375˚F.
  2. Place the turmeric and ginger into a 10-inch skillet. Toast the spices over medium-high heat while stirring, about 3 – 4 minutes or until the spices are aromatic. Do not burn.
  3. Remove skillet from the heat, add all the vegetables to the toasted spices along with the salt and pepper. Toss with tongs to mix the vegetables and distribute the seasonings.
  4. Place the chicken pieces on top of the vegetables. Top each piece of chicken with 2 slices of lemon, then drizzle with the oil and add the milk.
  5. Place the skillet over medium-high heat and cover. Lift the lid and baste the chicken with the golden milk by spooning the liquid over the chicken until the liquid comes to a simmer.
  6. Place the entire covered skillet in the oven and bake for 8 - 10 minutes. At 8 minutes, insert an instant read thermometer into the center of the thickest piece of chicken. If the temperature reads 165ºF degrees, remove the pan from the oven. If not, continue cooking for 2 minutes and check the temperature again. When the chicken reaches 165ºF, remove from the oven.
  7. Place the chicken and vegetables into soup plates. Pour the golden milk into a creamer to pour over the dish at the table. Sprinkle each serving with the fresh herbs.

Chef's Narrative

Fish or shrimp prepared in this manner is terrific as well. Serve with a steamed grain like quinoa or farro or with cooked white beans.

Recipe Substitutions

Shrimp, most fin and flat fish; turkey breast. Replace high protein, low-fat milk with 1 cup of full-fat coconut milk for a dairy-free version.
Nutrition Facts:
Total Calories Per Serving: 260, Total Fat: 10g, Saturated: 1.5g, Sodium: 240mg, Potassium: 629mg, Carbohydrate: 11g, Dietary Fiber: 2g, Protein: 31g
Allergens:
Milk

Directions

Print Recipe
  1. Preheat oven to 375˚F.
  2. Place the turmeric and ginger into a 10-inch skillet. Toast the spices over medium-high heat while stirring, about 3 – 4 minutes or until the spices are aromatic. Do not burn.
  3. Remove skillet from the heat, add all the vegetables to the toasted spices along with the salt and pepper. Toss with tongs to mix the vegetables and distribute the seasonings.
  4. Place the chicken pieces on top of the vegetables. Top each piece of chicken with 2 slices of lemon, then drizzle with the oil and add the milk.
  5. Place the skillet over medium-high heat and cover. Lift the lid and baste the chicken with the golden milk by spooning the liquid over the chicken until the liquid comes to a simmer.
  6. Place the entire covered skillet in the oven and bake for 8 - 10 minutes. At 8 minutes, insert an instant read thermometer into the center of the thickest piece of chicken. If the temperature reads 165ºF degrees, remove the pan from the oven. If not, continue cooking for 2 minutes and check the temperature again. When the chicken reaches 165ºF, remove from the oven.
  7. Place the chicken and vegetables into soup plates. Pour the golden milk into a creamer to pour over the dish at the table. Sprinkle each serving with the fresh herbs.

Chef's Narrative

Fish or shrimp prepared in this manner is terrific as well. Serve with a steamed grain like quinoa or farro or with cooked white beans.

Recipe Substitutions

Shrimp, most fin and flat fish; turkey breast. Replace high protein, low-fat milk with 1 cup of full-fat coconut milk for a dairy-free version.
Nutrition Facts:
Total Calories Per Serving: 260, Total Fat: 10g, Saturated: 1.5g, Sodium: 240mg, Potassium: 629mg, Carbohydrate: 11g, Dietary Fiber: 2g, Protein: 31g
Allergens:
Milk

Ingredients

  • 1½ teaspoon turmeric powder
  • 1½ teaspoon ground ginger
  • 2 branches celery, cut into ¼ inch long strips, about 1 heaping cup
  • 1 large carrot spiral cut, or cut into ¼ inch long strips, about 1 heaping cup
  • 1 medium leek (white and light green parts only), halved lengthwise, each half cut lengthwise into 3/8-inch strips about 1 cup
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 boneless, skinless chicken breasts, about 1 pound, split into halves (4, 4 ounce pieces)
  • 1 lemon, ends trimmed and sliced into 8 wheels
  • 2 tablespoons olive oil
  • 1 cup Lulubelle’s high protein, low fat milk
  • 4 sprigs fresh tarragon, dill or fennel, about 4 inches long, stems removed, leaves roughly chopped (about 1½ tablespoons chopped herbs)
  • 1 tablespoon chives, cut into one-inch lengths
 

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