You've seen the Healthy Bites challenge on LHC, now it's time to make it yourself!  Can you do it for less than $20?  Prove it!

 Roasted Amish Chicken with Charred Gazpacho and Toasted Rice     
          
 INGREDIENTS QUANTITY UNIT    
 Whole Amish Chicken1   Ea    
 Brown Jasmine Rice2   Cups    
 Vidalia Onion, Minced2   Ea    
 Cucumber, Peeled and Diced1   Ea    
 Zucchini, Sliced Lengthwise2   Ea    
 Heirloom Tomato4   Ea    
 Poblano Chile1   Ea    
 Head of Garlic1   Ea    
 Corn2   Ears    
 Lime4   Ea    
 Kosher SaltTaste     
 Vegetable Oil2   tsp    
 Cilantro1   Bunch    
        
        
        
        
        
        
        
        
        
        
        
        
 RECIPE YIELD:     
 Will feed up to Four people        
 METHOD & TECHNIQUE:        
 Remove the backbone from the chicken, Season it lightly with kosher salt and roast on a rack with a baking dish below it for forty five minutes at 350 degrees.  Allow the chicken to rest for ten to fifteen minutes before carving.    
 minutes.  Remove the chicken from the oven and allow it to rest for ten to fifteen minutes before carving.     
 For the rice, toast the rice in the vegetable oil until the rice smells nutty and has turned a few shades darker brown.  Add the onion and continue to cook until the onion is tender.  Add lime zest and cilantro stems along with a pinch of kosher salt to the rice.  Cover with     
 cook with the rice until the onion is tender.  Add lime zest and cilantro stems along with a pinch of kosher salt to the rice.    
 Cover with three cups of water and bring to a boil.  Turn the rice to a simmer and cook covered for ten to fifteen minutes.      
 Remove the rice from the heat and fluff with a fork after ten minutes.      
      
 For the charred gazpacho, place zucchini, the remaining onion, tomato, garlic cloves (with skin), and poblano under the broiler to char.    
 Once the vegetables are nicely charred but not burnt process them with a food processor along with the cucumber until it resembles a salsa    
 chunky sauce.  Season the sauce with lime juice and salt.    
      
          
 To serve: Slice the bird into as many portions as are needed, lay the chicken on a bed of rice and finish with the charred gazpacho and   
 some torn cilantro.          
          

You can learn more about Chef Chris Pandels and Balena by visiting their website.

Balena is located at 1633 North Halsted Street in Lincoln Park.