Food

Equestrian Cooking Show: Brittni Raflowitz Makes Lemon Chicken, Potatoes & Roasted Carrots

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Brittni Raflowitz is a Young Rider Individual Silver Medalist and also took home Team Bronze at the North American Junior & Young Rider Championships in 2015. She has trained with the likes of McLain Ward and currently competes at the Grand Prix Level – and now she’s here to show you a great and healthy Lemon Chicken recipe!

 

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DIRECTIONS

ROASTED CARROTS:

Set oven to 400 degrees. Wash and peel carrots. Toss in olive oil, salt and pepper to taste. Place on a baking sheet and center rack in oven. Roast for 45 mins or until slightly browned and soft. Let stand for 10 mins. Serve.

LEMON CHICKEN:

Zest one lemon. Pull sprigs of two rosemary stems and mince. Cut lemon in half and squeeze juice into a bowl to combine rosemary and lemon zest. Remove any seeds. Add a tablespoon of olive oil, garlic powder or salt, and salt and pepper to taste. Combine all ingredients in a bowl. Brown the chicken, cooking for approximately 5 minutes per side. Drizzle lemon zest mixture over chicken placed on a cookie sheet or baking dish. Cook for approximately 5 more minutes, or until the meat is no longer pink.

BAKED POTATOeS:

Microwave for approximately 4 minutes per potato. Optional: Add garlic shredded cheddar cheese, greek yogurt (healthy substitution for sour cream), rosemary, salt and pepper to taste.

 

Stable & Spice

Fitness and nutrition series for equestrians.

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