The Grecian Garden


Prepping my veg...bok choy and onions.

Honey Paprika Chicken with Roasted Bok Choy & Cultured Carrots



1 lb chicken tenders
juice of 1 lemon
3 T olive oil
3 T honey
¾ tsp dried oregano
1 T smoked paprika
¼ tsp salt
¼ tsp black pepper

(Roasted Bok Choy)
1 head of bok choy
1 onion
3 T freshly chopped dill
1½ tsp dried fennel seeds
salt & pepper to taste
olive oil

Preheat Oven to 425 degrees. Grease a large cookie sheet.

1. In a medium bowl, add chicken tenders, lemon juice, olive oil, honey, oregano, paprika, salt, and pepper. Mix well until chicken is completely coated in mixture and set aside.

2. Slice bok choy length-wise into half strips and lay on cookie sheet. Chop onion and
dill and place on top of bok choy along with the fennel, salt, and pepper. Drizzle about 3 T of olive oil (possibly more) over veggies and mix thoroughly with your hands. Add a touch more olive oil if it looks too dry. Place bok choy in oven for 15 minutes without opening the oven door.

3. While bok choy is roasting, heat a ten inch skillet to high heat with 2 T olive oil.
Once heated add entire bowl of chicken and marinade to hot skillet (make sure each chicken tender lays flat). Reduce heat to medium high and let cook for about four minutes or until underside is browned. Flip chicken over and add ½ to ¾ cups water to pan. Reduce heat to low and continue to simmer until chicken is cooked through (about 8 minutes).

4. Once bok choy is done (the white part will be tender and the leaves will look roasted), remove from oven and plate with the chicken along with your favorite cultured or fermented vegetable. I had cultured carrots on hand, but kimchi would be lovely.