Paprika Roast Chicken (Phase 1)

Paprika Roast Chicken (Phase 1)
 
Description
Thick onion slices add sumptuous flavor to this chicken dish, while also keeping it from sticking to the bottom of your roasting pan.
Prep time: 10 minutes
Cook time: 2 hours
Serves 12
 
Ingredients
1 large onion, sliced into 1/2" thick rounds
1 (8-pound) roasting chicken
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 1/2 teaspoons paprika
4 teaspoons extra-virgin olive oil

Instructions
Heat oven to 400°F. Place onion slices in a single layer in a roasting pan. Rinse chicken under cold water and pat dry with paper towels. Sprinkle the inside cavity with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.

Place chicken on top of the onion slices, tuck the wings under, and tie the legs together. Combine remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, and paprika in a small bowl. Slide your hand under skin of chicken breast to loosen skin. Rub chicken breast under the skin with 1 teaspoon of the oil and most of paprika mixture. Press skin back down. Rub outside of skin with 2 teaspoons of the remaining oil. Dust lightly with remaining paprika mixture.

Roast chicken for 30 minutes. Baste with remaining 1 teaspoon oil, then reduce oven temperature to 350°F. Continue to roast, basting every 30 minutes with accumulated pan juices, until a meat thermometer reads 180°F when placed into the thickest part of the thigh, about 1 1/2 hours. Allow chicken to rest for 15 minutes before serving hot with onions, if desired.

Nutritional information
Per 6-ounce serving:
230 calories
6 g fat (1.5 g sat)
0 g carbohydrate
40 g protein
0 g fiber
280 mg sodium

Santa Fe Steak (Phase 1)

Santa Fe Steak (Phase 1)
 
Description
This delicious steak recipe features the heady flavors of the Southwest: cumin, garlic, and poblano peppers. If poblanos are not available, use a bell pepper (any color) and add a drop or two of hot sauce. If you have extra time, let the steak marinate at room temperature for 30 minutes for added flavor.
Prep time: 10 minutes
Cook time: 30 minutes
Serves 4
 
Ingredients
2 tablespoons extra-virgin olive oil, divided
1 large poblano pepper, sliced into 1/4" strips
1 medium onion, thinly sliced
1 cup water
4 garlic cloves, minced
1 teaspoon ground cumin
1 1/2 pounds flank steak
Salt and freshly ground black pepper

Instructions
Heat 1 tablespoon of the oil in a nonstick skillet over medium-high heat. Add pepper strips and onion and cook, stirring occasionally, until softened and browned, about 8 minutes.
Add water, increase heat to high, and boil until liquid is almost evaporated and vegetables are tender, 4 minutes more. Remove from heat, season with salt and pepper, and cover to keep warm.
Heat grill or grill pan over medium-high heat. Mix garlic, cumin, and remaining oil together to form a thin paste. Spread over steak and rub well into both sides of the meat.
Season steak with salt and pepper and grill 5 minutes per side for medium-rare. Remove from heat, allow steak to rest for 5 minutes, and then thinly slice across the grain. Serve with peppers and onions.

Nutritional information
Per serving:
310 calories
15 g fat (6 g sat)
6 g carbohydrate
37 g protein
2 g dietary fiber
170 mg sodium