What you'll be getting:

Seared Chicken with Cauliflower Rice and Roasted Veggies

Per Serving

6 oz chicken breast (soaked in salt water brine overnight)

125 g cauliflower rice ( tossed with a little oil, salt, pepper and nutritional yeast) 

100 g veggies (kale, purple broccoli, aspragus tossed in a little oil, salt and pepper) 

seasoning sauce (mustard, lemon juice, nutritional yeast, salt, pepper, oil, honey) 

1 T oil

Equipment needed: 1- 2 sheet pans, 1 pan

Preheat oven to 425.

After your oven reaches 425, start heating your pan for the chicken on medium to high heat. While it is heating up, lay out the veggies on a sheet pan. For 3-4 servings, you will need 2 sheet pans so that you don't crowd the veggies too much. 

When your pan is hot, add the oil and chicken. Sear the chicken for 2 minutes. 

After searing for 2 minutes, flip the chicken over and sear for another 2 minutes. Once you have flipped the chicken, add the veggies to the oven. 

After 15 minutes, remove veggies and chicken from the oven. For larger chicken breasts, make sure they have cooked completely through. The internal temperature should be 165. 

After the chicken has been seared on both sides add it to the oven. If you have an oven safe pan you can just place it in the oven, or if there's room on your sheet pan you can also place it there. Set your timer for 15 minutes. 

Let the chicken rest for 1-2 minutes before slicing into it.  After it has rested, slice and plate up with the veggies. Drizzle the seasoning sauce over everything and enjoy. From start to finish this dinner takes roughly 20 minutes. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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