Organic Chicken Legs w/ Mushroom Gravy, Spaghetti Squash & Greens

Organic Chicken Legs w/ Mushroom Gravy, Spaghetti Squash & Greens
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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Organic Chicken Legs w/ Mushroom Gravy, Spaghetti Squash & Greens calories by ingredient
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Introduction

We've started eating this meal at least once a week since it is so easy and complete nutrition. It is high in protein, healthy fats, vitamins and minerals and tastes delicious. It's even Grain Free. A vegan or vegetarian could substitute the chicken for beans mixed with the sauce , although it wouldn't be as savory. We've started eating this meal at least once a week since it is so easy and complete nutrition. It is high in protein, healthy fats, vitamins and minerals and tastes delicious. It's even Grain Free. A vegan or vegetarian could substitute the chicken for beans mixed with the sauce , although it wouldn't be as savory.
Number of Servings: 2

Ingredients

    6 Organic Chicken Legs w/ skin
    1 Medium Onion Chopped or Sliced
    6 Cremini Mushrooms Sliced
    4 Cloves garlic minced
    3 Cups chopped kale, collards and chard
    1 Bunch chopped broccoli florets (about 2 cups)
    2 Medium Carrots chopped
    4 cups romaine lettuce chopped
    I small spaghetti squash
    3 Tbsp Organic Grass-fed butter
    1 Tbsp Extra virgin olive oil
    Juice from 1/2 a lemon

Tips

You won't likely eat all the skin but it is much easier to keep the meat moist and juicy cooking it with it on. Also, it is easier to pull it off after it's cooked than when it's raw. You will also avoid spreading foodborne pathogens by touching raw chicken which is the dirtiest, most contaminated meat out there...


Directions

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

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