THE CORVALLIS CARROT
What you'll be getting:
Seared Chicken Breast and Roasted Cauliflower
1 6 oz chicken breast
90 g cauliflower (tossed in seasoning sauce of lemon juice, avocado oil, garlic, onions, salt, pepper, mustard, nutritional yeast)
25 g greens (kale, spinach, chard- tossed with very little seasoning sauce)
1/4 c quick-cook brown basmati rice
1/2 c roasted chicken broth
Equipment needed: sautee pan, sheet pan, pot for rice.
Preheat the oven to 425.
Place the cauliflower on a sheet pan, when the oven reaches 425, place sheet pan in the oven. Set a timer for 25 minutes.
Add a pinch of salt an pepper to each breast.
When the timer for the cauliflower has 15 minutes remaining, place the chicken breast (seared side up) on the sheet pan beside the cauliflower.
When the timer goes off, pull the sheet pan from the oven. Let the chicken sit on the sheet pan for a minute or 2 before transferring to your plates.
Plate up the rice and veggies next to the chicken. From start to finish this dinner takes less than 30 minutes. Enjoy!
In a pot, place the rice and broth. On medium heat cook rice for 15 minutes with a lid on the pot, then turn the burner off and let the rice steam for the remaining time.
In a pan, heat up your oil on medium-high heat. When the timer for the cauliflower has 19 minutes remaining on it, place the chicken breasts in the pan. Let it sear on one side for 4 minutes.
When the timer has 5 minutes remaining, add the greens to the cauliflower. Stir them around a little and then close the oven door. You don't want too much heat escaping the oven.
Once the chicken is plated, toss the veggies in any juice that might be left on the sheet pan.