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Have you ever looked at what is in foods these days? Have you ever wondered why life has gotten so crazy that we all rely on processed "quick" foods and fast foods? Well I have had my eyes opened recently when we started to realize our oldest child could be ADD. I decided to clean up our diets and turn out lives around. I am a woman, married to a wonderful man who supports everything I do. We have 3 wonderful children who keep us on our toes and every day when I pick them up from school the first things out of their mouths is "mommy what's for dinner" so here it is...

Tuesday, November 18, 2014

Chicken in Roasted Garlic Cashew Cream Sauce

So today was a draining day...just a lot going on and it was mentally draining...but I still worked out with P90 and made a really good dinner.

Speaking of dinner, my recipe tonight was thanks to Clean Eating Magazine...Chicken in Roasted Cashew Cream Sauce.  Something great about a simple clean meal. You have to prepare for this one since you have to soak the cashews overnight to become soft.  This has been on my menu for a few weeks but never got cooked since I kept forgetting to soak them.

Chicken in Roasted Garlic Cashew Cream Sauce
Serves 5
21 Day Fix Containers: 1R, 1G, 1B


3/4 cup raw unsalted cashews (6B)
Olive oil cooking spray 
1 head garlic (whole) plus 2 cloves garlic, minced, divided 
1 tbsp fresh lemon juice 
1 1/2 tsp olive oil, divided (1 1/2 tsp)
5 5-oz boneless, skinless chicken breasts (5R)
Pinch sea salt 
1/4 tsp fresh ground black pepper 
1 large shallot, finely chopped 
5 cups broccoli florets (5G)


Place cashews in a bowl and cover with cold water. Cover and refrigerate overnight.

Preheat oven to 350°F. Cut a 10-inch square of foil and mist with cooking spray. Slice 1⁄4-inch from top of head of garlic. Place cut side up on foil and wrap tightly. Place on a baking sheet and roast for 1 hour. Set aside to cool.
(Or there's my cheater way since I HATE peeling whole cloves of garlic, I buy them already done and put them in my foil).

When garlic is cool enough to handle, squeeze cloves out of peel into a blender; discard peels (or dump them like I did since they were already peeled). Drain cashews and add to blender along with lemon juice and 1 cup cold water. Begin blending on low speed, gradually increasing to high, until mixture is smooth, 1 to 2 minutes.

In a large nonstick skillet on medium-high, heat 1 tsp oil. Season chicken evenly with salt and pepper. Cook, turning halfway, until browned on both sides and cooked through, 8 to 12 minutes. Remove from skillet to a plate and cover to keep warm.

Heat remaining 1/2 tsp oil in skillet. Add shallot and broccoli (I quickly steamed my broccoli 1st, man I love steamer bags) and sauté for about 5 minutes, stirring often, until shallot is browned and softened. Add remaining minced garlic and sauté for 1 more minute. Remove to plate with chicken.

Add cashew mixture to same skillet and cook, stirring constantly, until warmed through and slightly thickened, about 1 minute (mine thickened a lot and I had to add more water to it). Serve over chicken and broccoli. Season with additional pepper.
Nutritional info according to MFP:
Calories: 345
Fat: 18
Carbs: 11
Fiber: 2
Protein: 35
VERDICT: Well 1 of my 3 kids liked the sauce and hubby and I like it.  I will make it again...it really did do a nice job and add a good flavor.  I was concerned but it worked.  Make sure you have a good blender so it's not gritty, I have a vitamix and it worked perfect.

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