Yogi Recipes: Leek-Stuffed Mushrooms, Skillet Lemon-Herb Chicken, and Roasted Veggies

Yogi Recipes: Leek-Stuffed Mushrooms, Skillet Lemon-Herb Chicken, and Roasted Veggies

 When the weather is warm, I love to cook and share a meal outside.  

It's a great way to get some fresh air, enjoy the waning summer heat, and spend some time with friends and family. And I don't know about you, but food always tastes fresher to me when you eat it outside. This meal was easy to throw together, and required very little prep time. Here's what you'll need:

Leek-Stuffed Mushrooms

Serves 2

  • 2 portabello mushrooms

  • 1 1/2 medium leeks

  • 1 tbsp minced garlic

  • 1 1/2 tbsp avocado oil

  • 1 tsp minced rosemary

  • Salt and pepper to taste

Skillet Lemon-Herb Chicken

Serves 2

  • 4 pasture-raised skin-on, deboned chicken thighs, or enough chicken breast for two people

  • 1 large white-flesh sweet potato

  • 1/2 large lemon, juiced

  • 1 tbsp fresh tarragon

  • 1 tbsp fresh dill

  • Salt and pepper to taste

Also, grab some coconut oil and your favorite cruciferous vegetable to complete the meal.

  1. Preheat your oven to 400 degrees Fahrenheit. If you have two ovens, like I do, preheat one to a little hotter at 415.

  2. Prep your mushrooms by washing the caps, removing the gills, and removing the stems.

  3. Wash and prep your leeks,being sure to remove the tough green ends and washing out all the sand.

  4. Coat the mushroom caps in 1/2 of the avocado oil, using a pastry brush.

  5. Chop and toss the leeks with the remaining oil, adding in the salt, pepper, rosemary, and garlic.

  6. Stuff the mushrooms and arrange on a parchment or foil-lined baking sheet.

  7. Chop some broccoli, cauliflower, or brussels sprouts and toss with coconut oil and line the rest of the tray.

  8. Debone the chicken, and remove the skin. Coat the skin in some of the herbs.

  9. In a medium-hot cast iron skillet, lay the skin out flat and allow to sizzle and coat the pan in fat. Watch carefully to keep from burning.

  10. Chop the chicken meat and sweet potato into one inch pieces, and toss with lemon juice, tarragon, dill, salt, and pepper.

  11. Remove the skin from the skillet, and add in the chicken and potato pieces.

  12. Allow to lightly brown for about five minutes. The chicken and potatoes will not be fully cooked.

  13. Place the chicken and potato skillet in the hotter oven (if you only have one oven, it will take a few minutes longer to cook), and the mushrooms and veggies in the cooler oven.

  14. Allow the food to cook for approximately 35-40 minutes, checking often and rotating the veggies as needed. The mushroom tray should come out a little before the chicken.