Roasted Carrots and Freekeh with Roasted Chicken
Tonight I was blessed to host my first dinner gathering at my new place to celebrate one of my dear friends’, Matteo’s, birthday.
I threw together this simple yet delicious and healthy recipe to serve everyone.
Roasted Carrots with Freekeh and Chicken
3 large carrots, chopped
2 Tbsp vegetable oil
1/2 onion, diced
1 tsp cumin
salt and pepper
4 large Swiss chard pieces
1 3/4 chicken broth
1 cup freekeh mixed with brown rice
1 tsp Basil
1 tsp oregano
1. Preheat oven to 425 degrees. Place carrots on large pan. Drizzle with oil. Cover with tin foil. Roast 10 mins in preheated oven.
2. Meanwhile, remove leaves from chard stems. Chop stems in 1-2 inch pieces. Place stem pieces on pan with carrots. Sprinkle with salt, and coat everything evenly. Roast, uncovered, 12 minutes.
3. Meanwhile, heat 1 Tbsp oil over medium high heat. Add onion; sauté 3 minutes. Add cumin; stir well. Add chicken broth and grains, and season with salt and pepper to taste. Bring to a boil; reduce heat. Cover and simmer, 25-30 minutes, or until all liquid is absorbed.
4. Add chard leaves; let simmer 5 minutes. Add carrot mixture and mix everything well. Season with basil and oregano. Serve with roasted chicken!
It was a simple hit amongst my friends, and I’ll definitely remember it as an easy way to elevate rice in the future!