Acclaimed Chicago chef, restaurateur and TV personality, Graham Elliot has lost more than 100 pounds. Brandis Friedman finds out how he did it and why.
Chicago Chef Graham Elliot's skills in the kitchen have earned him a number of impressive accolades, from becoming the youngest Four Star Chef in the country at age 27, to James Beard Foundation nominations. But as the Michelin-starred chef became successful, he also became overweight, reaching nearly 400 pounds. He hasn't weighed that much since last summer, when he elected to have a gastric sleeve operation.
The "MasterChef" judge will show fans his slim, new physique when the new season begins airing later this month nationally on FOX. Below Chef Elliot shares a healthy recipe.
Roasted organic chicken with fennel-red onion salad and whole grain mustard vinaigrette
4 Boneless Skinless Chicken Breast
1 Whole Fennel
1 Red Onion
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Whole Grain Mustard
1 Tsp Apple Cider Vinegar
Salt & Pepper to Taste
1 Qt ice water
For the Chicken:
Season chicken breast on both sides with salt and pepper.
Using a medium-high heat pan, sautéed the chicken breast in 1 Tbsp of olive oil for roughly 5 minutes on both sides.
For the Salad:
Using a mandolin, shave fennel bulb as thin as possible. Set aside in bowl of ice water.
Using a mandolin, shave red onion and set aside.
Toss shaved fennel and red onion together and mix with olive oil and lemon, just enough to coat.
Mix remaining olive oil (1 Tbsp), apple cider vinegar, and whole grain mustard together and set aside.
Place fennel-red onion salad in center of plate.
Slice chicken breast into five pieces (depending on size) and lay across salad.
Garnish chicken with fennel fronds.
Drizzle whole grain mustard vinaigrette on and around the plate.
Serve and watch your guests faces light up.