This meal is super cheap to make and it's really easy!
5 Chicken drumsticks
1 pound red potatoes
(leave whole and wash)
2 tablespoons of canola oil
1 teaspoon of sea salt (divided)
1/2 teaspoon freshly ground pepper
2/3 cup of fresh squeezed orange juice
3 tablespoons of fresh squeezed lime juice
1/4 cup chopped fresh cilantro
5 cloves of garlic
1 teaspoon of ground cumin
1 teaspoon onion powder
1/2 teaspoon of dried oregano
1. Preheat oven to 475 degrees. Line a large baking sheet with heavy duty aluminum foil and spray with cooking spray.
2. Toss chicken and potatoes in a large bowl with 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper: layout in single layer on cooking sheet. Bake, turning once halfway through and thermometer reads 165
3. While that is baking in the oven, combine orange juice, lime juice, 2 tablespoons cilantro, garlic, cumin, onion powder, oregano, the remaining tablespoon of oil, 1/2 teaspoon of salt, 1/4 teaspoon of pepper
in a blender or food processor
Transfer to a small saucepan: bring to a boil over medium-high heat, reduce heat and maintain a simmer, continue to cook for 8-10 minutes
4. Serve each portion of chicken and potatoes with 2 tablespoons of sauce
I served this with organic green beans, tossed with a lemon zest and sliced almonds :)
Lemon Zest Green Beans
2 pounds green beans, ends trimmed
1 tablespoon extra-virgin olive oil
3 tablespoons smart balance butter
2 large garlic cloves, minced
1 tablespoon lemon zest
Salt and freshly ground black pepper
1/3 cup of sliced almonds
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.