Organic Chicken Legs w/ Mushroom Gravy, Spaghetti Squash & Greens
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
6 Organic Chicken Legs w/ skin1 Medium Onion Chopped or Sliced6 Cremini Mushrooms Sliced4 Cloves garlic minced3 Cups chopped kale, collards and chard1 Bunch chopped broccoli florets (about 2 cups)2 Medium Carrots chopped4 cups romaine lettuce choppedI small spaghetti squash 3 Tbsp Organic Grass-fed butter1 Tbsp Extra virgin olive oilJuice from 1/2 a lemon
Preheat the oven to 425 degrees
Poke holes with a knife over the entire squash
Place squash in the oven and let bake for 45-50 minutes
Chop all vegetables and set aside
Add chicken legs to a large sauce pan and 1/3 to 1/2 cup water, turn burner on medium-high (6-7)
Add onions, garlic and mushrooms to pan, cover and let sit until boiling
Once boiling turn burner to medium and cover
Once the internal temperature of the thickest part of a chicken leg is 165 degrees (takes about 25-30minutes) set burner on low and let simmer
Steam the greens, broccoli and carrots for about 10 minutes, strain, add 1 tbsp. butter, sea salt and spice to taste then set aside
In a large bowl, add 1 tbsp. olive oil, 1/2 lemon, and sea salt and spice to taste- mix set aside
The squash should be ready now, take out of the oven and cut in half the long way (be careful it will be really hot, you should use oven mits- you may wish to let it sit first for 5 minutes)
Scrape off the top layer of the squash and discard the slimy-seedy parts
Add 1 tbsp. butter to each half, mix with a fork
Everything should be ready now, the sauce from the chicken legs goes great over the squash
EAT, ENJOY...
Serving Size: Serves 2
Poke holes with a knife over the entire squash
Place squash in the oven and let bake for 45-50 minutes
Chop all vegetables and set aside
Add chicken legs to a large sauce pan and 1/3 to 1/2 cup water, turn burner on medium-high (6-7)
Add onions, garlic and mushrooms to pan, cover and let sit until boiling
Once boiling turn burner to medium and cover
Once the internal temperature of the thickest part of a chicken leg is 165 degrees (takes about 25-30minutes) set burner on low and let simmer
Steam the greens, broccoli and carrots for about 10 minutes, strain, add 1 tbsp. butter, sea salt and spice to taste then set aside
In a large bowl, add 1 tbsp. olive oil, 1/2 lemon, and sea salt and spice to taste- mix set aside
The squash should be ready now, take out of the oven and cut in half the long way (be careful it will be really hot, you should use oven mits- you may wish to let it sit first for 5 minutes)
Scrape off the top layer of the squash and discard the slimy-seedy parts
Add 1 tbsp. butter to each half, mix with a fork
Everything should be ready now, the sauce from the chicken legs goes great over the squash
EAT, ENJOY...
Serving Size: Serves 2
Nutritional Info Amount Per Serving
- Calories: 785.1
- Total Fat: 44.9 g
- Cholesterol: 169.7 mg
- Sodium: 879.6 mg
- Total Carbs: 55.1 g
- Dietary Fiber: 19.4 g
- Protein: 52.0 g
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