Cranberry Leek Chicken

As we move into cooler weather and the month of November, thoughts of Thanksgiving and harvest come to mind.  Knowing that this time of the year is filled with foods, many of which are loaded with unhealthy fats, flour, sugar and more, I want to be proactive, finding recipes that will still be received with pleasure, but can also be healthy and nourish the body.  

As the weather gets cold and immune systems are bombarded with germs, viruses, a lack of sunshine and exercise, now is not the time to compromise on healthy eating.   

Last fall, I invented this chicken recipe and everyone enjoyed it.  Serve it with a raw salad and brown rice for a delicious dinner. Keeping raw vegetables as part of the meal aids digestion and increases nutrients.  Great for a Sunday early afternoon dinner.

Cranberry Leek Chicken

Ingredients

1/2 cup fresh cranberries

1 apple, chopped

2 stalks celery, chopped

1/3 - 1 stalk leek (with some light green)

1/2 tsp fresh rosemary sticks

1/4 tsp dried orange peel

2 small chicken breast filets

2 Tbsp agave nectar

2 Tbsp water

Directions:

Mix all ingredients in a 13X9 glass dish.  Lay chicken on top and cover.  Cook in a 350 degree oven for 15 minutes, then push chicken to the bottom of the pan and spoon fruit mixture on top of the chicken.  Cook 15 more minutes or until chicken is no longer pink inside.  Don't overcook.