This dish is a “set it and forget it” kind of meal. Love to throw this in the baking pan when I’m tired and want dinner to cook itself. This recipe delivers on that! Doesn’t get any easier! And it is ever so good! This dish is simalar to my Lebanese Baked Chicken, but this one has no lemon juice in it. The carrots make this one not suitable for Atkins Induction Phase 1, but you can increase the jicama, substitute zucchini or white pattypan squash, or just omit the carrots altogether until you get to Atkins Phase 2 OWL. I used calaba squash (Mexican Zucchini) instead of jicama in the batch pictured above. I change up the veggies depending on what I have on hand and what is in season. Eggplant works well in this dish with some of my Shawarma Spice Blend (instead of the oregano). Just so you know, the original recipe I modified for this dish calls for potato wedges instead of jicama.
20 oz. deboned chicken breasts, to make 4 servings
5 oz. jicama, peeled (or any veggies mentioned in VARIATIONS below)
4 oz. yellow onion
8 large cloves garlic
4 Roma tomatoes
½ tsp. oregano
2 tsp. chopped fresh Rosemary
2 tsp. Chachere’s Cajun seasoning (or 2 tsp. my Shawarma Spice Blend)
Dash salt & black pepper
3 T. olive oil
2 medium carrots (optional but included in nutritional numbers below)
VARIATIONS: Substitute zucchini, yellow squash, turnips, red radishes or white daikon radish for the jicama. They’re all low in carbs and wont’ greatly impact the carbs count on this dish. Eggplant is lovely as a substitute for the jicama, but the eggplant will up the carbs a bit, but not a lot. Use different spice blends of your choice! Get creative!
DIRECTIONS: Preheat oven to 425º. Leaving skin on, place chicken on safe surface and flatten a bit with a cleaver to shorten cooking time. Drizzle l T. of the olive oil in a large glass baking pan (9×13 or lasagna pan). Dip skin side of chicken into olive oil in the pan, turn skin side up and arrange evenly in pan. Next, peel and cut jicama into potato-like pieces. Space evenly around the chicken pieces. Peel and cut carrots into 1″ pieces and arrange around the meat also. Next cut the tomatoes into wedges and space decoratively, skin side up, around the pan. Try to avoid laying the tomato wedges directly atop the chicken or the skin won’t brown as nicely. Next cut the onion into small wedges, separate layers, or cut into ringlets and arrange the onion over the entire pan next. Cut garlic cloves and arrange evenly in pan, being sure to get some of that atop the chicken itself! Now sprinkle on the spices and drizzle the remaining olive oil over all. Try to moisten everything with oil. Bake uncovered at 425º for about 1½ hours. Smaller, thinner pieces of chicken, smaller dicing of veggies and varying ovens will impact cooking time, so check the dish after 1 hour if your chicken pieces are less than 6-8 oz. in size. Voila, a meal in one pot fit for a king! Hubby just LOVES this dish!
NUTRITIONAL INFO: Makes 4 serving, each containing:
410 cals, 21.3g fat, 9.85g carbs, 2.9g fiber, 6.95g NET CARBS, 43.3g protein, 604 mg. sodium