Achiote Chicken with Masa Gnocchi and Chimichurri - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- Half of a 7-ounce can chipotles in adobo sauce
- 1/2 cup orange juice
- 1/2 cup lime juice
- 1/2 bunch cilantro
- 1/2 red onion
- 1/2 yellow onion
- 1/2 cup garlic cloves, peeled
- 1/2 tablespoon chipotle powder
- Kosher salt and black pepper
- 2 pounds boneless skinless chicken breasts (about 4 large breasts)
Instructions
- For the achiote chicken: In a food processor or blender, combine the chipotle chilies in adobo sauce, orange juice, lime juice, cilantro, red onion, yellow onion, garlic, chipotle powder, salt and pepper and puree.
- Combine the chicken breasts with the marinade in a bag or covered container and marinate for at least several hours or preferably overnight.
- Remove the chicken and shake off any excess marinade. Heat a grill to medium-high heat and cook the chicken until done, 5 to 6 minutes per side. Season with salt and pepper.
- For the chimichurri sauce: In a robot coupe or food processor, combine the shallot, lemons, limes, cilantro, parsley, garlic, red pepper, salt and black pepper and blend until smooth. Remove to a bowl and fold in the oil by hand. Taste for seasoning and adjust as needed, adding more oil if necessary for desired consistency.
- For the pico de gallo: Gently toss all the ingredients and check for seasoning. Cover and refrigerate until ready to serve. Makes 1 quart.
- For the gnocchi: In a bowl, combine the masa flour, potato, chili powder and salt, and then mix in a stand mixer on low speed with a dough hook, or gently fold together with a spatula. Next add the eggs, 1/4 cup olive oil and agave nectar and knead until incorporated. Continue to knead dough thoroughly until uniform but not stiff, then cover and allow to rest for 20 minutes.
- Divide the dough into 8 equal balls. On a hard surface or cutting board dusted with more masa flour, roll balls into strips about 1 inch wide. Portion strips into small, bite-sized dumplings and transfer to a masa-floured sheet pan.
- Bring a medium pot of water to boil and, in batches, blanch the gnocchi in boiling water for about 5 minutes or until just beginning to float.
- Remove the gnocchi to an ice water bath for about 30 seconds or until cooled. Remove with a slotted spoon and shake off excess water. Add all gnocchi to a bowl or container and toss lightly with about 1 tablespoon of olive oil and set aside until ready to serve.
- When it's time to serve the gnocchi, heat about 2 tablespoons of olive oil on medium-high heat in a saute pan until shimmering. In batches if necessary, saute the gnocchi until they begin to brown and crisp slightly all around, 3 to 4 minutes per batch.
- Plate with the gnocchi down first, then the chicken, and top with the chimichurri. Garnish on the plate with the pico de gallo.
- This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Chicken Breast.
Stop Second-Guessing Every Meal
Get Your Personal Guide - $9Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment