IT’S MY FIRST RECIPE OF 2016!!!!!!!!
I am more excited for 2016 than I am for 2015 both personally and professionally, which is crazy, because I married the love of my life in 2015 (here, here and here) and I’m not sure how I’ll be topping that.
I’m most excited for 2016, because I’m finally at a point in my business and my life where I feel in control and like the changes and progress I want to make are attainable.
I have so many great things coming your way this year, and I can’t wait to make it all happen.
Most immediately, I’m going to be launching a #30daysinspiralized meal plan challenge on January 15th. This “challenge” is a 30 day meal plan, entirely spiralized. The PDF will include weekly meal plans for lunch and dinner (after all, that’s what we struggle most with when meal planning), detailed shopping lists and a full instructional video and printable guide on how to meal prep everything, each week. The price? $9.99, BUT on January 15th, it’ll be $7.99. To make sure you don’t miss the promotional price, make sure you’re subscribed to our newsletter.
And that’s just in January! There’s so much more to come!
But today, it’s all about my mom’s chicken. My mother makes a chicken that’s so juicy and flavorful, and I finally made it with her while I was in Florida over the holidays. And guess what: it’s SO simple! I was shocked, I figured it was painstakingly laborious.
The trick: find a healthy bottled teriyaki sauce. My mother lays out various vegetables (celery, carrots, onions, etc) and places bone-in chicken breasts on top. Then, she pours over a bit of Worcestershire sauce, soy sauce and a bottled teriyaki sauce. She bakes it for 1 hour at 400 degrees F and voila – THE BEST CHICKEN, EVER.
If you’ve been looking all over for a healthy teriyaki sauce, I really recommend Tessemae’s (it’s gluten-free and clean-eating friendly.) I recently posted something on Instagram about meal planning and a lot of you commented with, “easy, simple ingredients that I won’t use once and then never again.” I totally understand this, BUT, I really encourage you all to stock your pantry with essentials like sesame oil, spices, soy sauce and other condiments that will enable you to easily and quickly whip up a healthy dish. Maybe you should add “stocking the pantry” to your 2016 to-do lists!
With this chicken dish, I’ve used spiralized sweet potatoes and parsnips instead of cubed vegetables (like my mother does), because, this is Inspiralized.com! Ha, but really – these spiralized veggies absorb the moisture and juices from the chicken, creating a delicious sauce.
If you have celery root, rutabaga or other fun root vegetables in your fridge, toss ’em in! This dish is meant to be easily adaptable to your preferences.
So, welcome to 2016 – I hope it’s filled with a lot more spiralizing!! And, thanks to my mother for the recipe!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 10 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Mom’s Chicken over Spiralized Root Vegetables
- 2 parsnips peeled, Blade D, noodles trimmed
- 2 sweet potatoes peeled, Blade C, noodles trimmed
- 1 tablespoon extra virgin olive oil
- Salt and pepper
- 2 bone-in skin-on chicken legs
- 2 bone-in skin-on chicken breasts
- 4 tablespoons of bottled teriyaki sauce I like Tessemae’s
- 2 teaspoons Worchesteshire sauce
- 2 teaspoons low-sodium soy sauce
- Preheat the oven to 400 degrees.
- Toss together all of the spiralized vegetables with 1 tablespoon of olive oil and season with salt and pepper.
- Take out a large baking dish and add in all of the spiralized vegetables. Then, top with the chicken, laying out in one even layer. Season the tops of the chicken with salt and pepper. Drizzle the tops of the chicken each with 1 tablespoon of the teriyaki sauce, 1/2 teaspoon each of the Worcestershire sauce and 1/2 teaspoon each with the soy sauce and spread with a brush until the tops and sides of the chicken are covered. Bake in the oven for 45 minutes to an hour or until chicken is no longer pink on the thickest part of the chicken. If at 45 minutes the tops of the chicken and burning and not yet fully done, cover with tinfoil and bake for another 10-15 minutes.
- Remove from the oven and serve a scoop of the spiralized vegetables along with a piece of the chicken.