Sauteed leek and squash with chicken or beans comfort food for your cleanse. This recipe boasts a good amount of protein, which is very important on a cleanse because it provides the necessary amino acids for proper liver detoxification.
Ingredients
- 2 tbsp extra virgin olive oil, divided
- 2 tbsp yellow mustard (look for a sugar-free mustard made with turmeric)
- 2 tsp organic lemon zest
- 2 tsp chopped fresh thyme or 1 tsp dried
- 2 tsp ground turmeric
- 8 boneless, skinless organic chicken thighs or 2 cups cooked adzuki beans
- ½ tsp pink rock or gray sea salt
- 4 cups chopped peeled butternut squash, in 1-inch cubes
- 4 cups sliced leeks (white and green parts)
- 1 cup bone or vegan broth (Rich Bone Broth for broth recipes)
- 2 tbsp raw apple cider vinegar
How to Make It
- Preheat the oven to 400°F.
- In a bowl, combine 1 tablespoon of the olive oil with the mustard, lemon zest, thyme and turmeric. Reserve 1 tablespoon, and brush the rest over the chicken or drizzle over the beans. Sprinkle the chicken or beans with the sea salt.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and cook for 2 minutes per side or until lightly browned.
- Transfer the chicken to a plate. In the same skillet, sauté the squash in the pan juices for 1 minute. Add the leeks, and sauté for 2 minutes.
- Add the broth, reserved mustard mixture and vinegar, and bring to a boil. Reduce the heat.
- If using beans, add to the skillet, stir to combine, cover and cook for 5 minutes or until warmed through. If using chicken, place the browned chicken on the vegetables in the skillet. Cover and cook for 15 to 20 minutes or until the chicken juices run clear.
- Remove the chicken from the skillet and slice it before serving on top of the vegetables.