The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Seared Chicken and Roasted Veggies
Per Serving:
5 oz chicken breast
230 g veggies (cauliflower, romanesco, beets, butternut squash, delicata squash, and carrots tossed with a little oil, salt, pepper and nutritional yeast)
1 t oil
2 T lemon seasoning sauce (lemon juice, oil, chickpeas, fines herbes, nutritional yeast, salt and pepper)
Equipment needed:
1-2 sheet pans and a pan for searing the chicken.
Preheat your oven to 425. While the oven is preheating, start heating up the pan that you will be using to sear the chicken. Please know that you can skip the searing step if you'd like. You can just place the raw chicken on the sheet pan with the raw veggies, however searing helps retain moisture in the breast so it doesn't dry out as quickly. If you choose not to sear, place the chicken on the sheet pan with the veggies and set a timer for 20 minutes, and halfway through the bake flip the veggies over so they roast evenly. If you are planning on searing, first put the veggies on a sheet pan and set aside until you have flipped the chicken. Once your oven has reached 425 and your pan is hot, add the oil to the pan and then the chicken. Sear for 2 minutes.
After 2 minutes, flip the chicken over to sear on the other side. Place the sheet pan of veggies in the oven.
After the chicken has seared on the second side for 2 minutes, place in the oven with the veggies. Set a timer for 10 minutes. For larger chicken breasts, you will want to set a timer for 14 minutes.
When there are a couple of minutes remaining on the timer you can start slicing the chicken. Once the veggies come out you can plate everything and finish by drizzling the remaining sauce over the dish. From start to finish this meal takes less than 25 minutes. Enjoy!
After 10 minutes, if your chicken feels firm to the touch and has an internal temperature of 165, you can remove it from the sheet pan and place on a cutting board to rest. Keep the veggies in the oven, drizzle half of the seasoning sauce over stop of the veggies and cook for another 5-10 minutes (smaller number of servings will cook faster than larger number of servings)
