THE CORVALLIS CARROT
What you'll be getting:
Baked Chicken with Butternut Squash and Kale
6 oz chicken breast
300g vegetables (butternut squash, lacinato kale, apple slices, onions)
50 g seasoning sauce
Equipment needed: Sheet pan with a silpat. Cutting board.
Preheat oven to 425.
Put the veggies and chicken on a sheet pan that is lined with a silpat or parchment paper.
Drizzle the sauce over top of the chicken and veggies.
Using tongs, or a fork, flip the chicken a couple of times to thoroughly coat in the sauce.
When the oven reaches 425, place sheet pan in the oven. Set timer for 20 minutes.
Pull after 20 minutes.
Gently flip the veggies a couple of times with a spatula to cover with extra sauce in the pan.
Transfer chicken to a cutting board and slice on a bias. You do not have to cut the chicken prior to plating, I just prefer slicing.
Plate the veggies and top with any juice from the pan.
Top the veggies with the chicken and sprinkle thyme/parsley mixture over the top. This meal took less than 25 minutes from start to finish. Enjoy.