This is what I cooked up for dinner on day 1 of the spring detox. I’m keeping it clean by using organic chicken and vegetables and small amounts of olive oil which promotes healthy liver function. Bean sprouts have amazing curative qualities so I added them into the brocolli at the end of cooking.
Roasted Organic Chicken w/Broccoli, Sprouts and Sweet Potatoes
Organic chicken thighs
Sea salt, fresh ground pepper
In baking dish, spread out chicken thighs, cut up red pepper, mushrooms and fresh basil. Drizzle w/olive oil, salt and pepper. Cover w/aluminum foil.
Wash and cut up sweet potatoes in chunks. Spread out in another baking dish and drizzle olive oil, sea salt, paprika, a little cayenne pepper and mix all together so potatoes are coated. Place them in another baking dish-no need to cover them.
Bake both dishes in 375-400 degree oven for about 1 hour. Can take aluminum foil off of chicken for last 10 minutes to brown it up.
While chicken and potatoes are cooking, wash and cut up broccoli, onion, garlic. In pan-saute garlic and onion in olive oil. Set aside. Lightly steam broccoli til bright green in steamer pan. Once done, add to onions and garlic, salt and pepper to taste and then add bean sprouts to quickly heat and stir in.
Follow us on our spring detox at www.JoanneDiMauro.com